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Spinach & smoked salmon egg muffins

Spinach & smoked salmon egg muffins

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Serves 2 - 4

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

Nutrition: per serving (4)
NutrientUnit
kcal626
fat51g
saturates28g
carbs17g
sugars3g
fibre2g
protein25g
salt3.5g
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Ingredients

  • 1 tbsp white wine vinegar
  • 4 of the freshest eggs you can get
  • 300g spinach
  • 25g butter , for frying and spreading
  • 2 muffins , split
  • 4 long slices good-quality smoked salmon

For the hollandaise sauce

  • 2 egg yolks
  • 140g butter , melted
  • juice ½ lemon
  • pinch cayenne pepper

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

RECIPE TIPS
OR WHY NOT TRY... NUTTY SPINACH

Dress wilted spinach with olive oil and lemon juice, then scatter with toasted almonds, hazelnuts, pine nuts or walnut pieces.

Recipe from Good Food magazine, April 2009

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A star rating of 4.2 out of 5.5 ratings
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