- 1 tbsp white wine vinegar
- 4 of the freshest egg you can get
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 300g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 25g butter, for frying and spreading
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 muffin, split
- 4 long slices good-quality smoked salmon
For the hollandaise sauce
To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.
Or why not try... Nutty spinachDress wilted spinach with olive oil and lemon juice, then scatter with toasted almonds, hazelnuts, pine nuts or walnut pieces.