Spinach & smoked salmon egg muffins

Spinach & smoked salmon egg muffins

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(4 ratings)

Prep: 10 mins Cook: 20 mins

A challenge

Serves 2 - 4
Serve one or two of these per person for brunch - depending on how hungry/greedy you are

Nutrition and extra info

Nutrition: per serving (4)

  • kcal626
  • fat51g
  • saturates28g
  • carbs17g
  • sugars3g
  • fibre2g
  • protein25g
  • salt3.5g
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  • 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

  • 2 egg yolk
  • 140g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • pinch cayenne pepper


  1. 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.

  2. 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.

  3. Fry the spinach in a wok with a knob of butter until wilted, then drain and season.

  4. 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.

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Comments (4)

nemracsenrab's picture

Great recipe - i used this for my GCSE cooking assignment. it went down a treat with the teachers - but i suppose they eat anything!!

katie87's picture

Definitely buy the hollandaise in!! Also, we could have totally lost the spinach. Put grated cheese on top, in lieu of the hollandaise and that was nice.
An okay recipe, but not something we'll do again.

ivanap's picture

Nice recipe..but would suggest a bit less lemon as the hollandaise was too zesty!

runnyeyes's picture

Made these for brunch over Easter. Used ready made hollandaise. Excellent.

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