Name: Spinach & smoked salmon egg muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
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; 2 egg yolks; 140g butter melted; juice ½ lemon; pinch cayenne pepper

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Spinach & smoked salmon egg muffins

Spinach & smoked salmon egg muffins

Barney Desmazery

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Serves 2 - 4

A challenge

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.5 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving (4)

kcal626
fat51g
saturates28g
carbs17g
sugars3g
fibre2g
protein25g
salt3.5g

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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