Spinach & smoked salmon egg muffins
Perfect for brunch, lunch or dinner. Serve one or two per person depending on how hungry you feel. And if you can’t be bothered to make hollandaise sauce, then just buy it!
Serves 2- 4 Prep 10 mins Cook 20 mins
1 tbsp white wine vinegar
25g butter, for frying and spreading
2 muffins, split
4 long slices good-quality smoked salmon
FOR THE HOLLANDAISE (optional)
2 egg yolks
140g butter, melted
½ lemon, juiced pinch cayenne pepper
1 If you are making your own 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 baking tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a couple of slices 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.
PER SERVING (4)
626 kcals, fat 51g, saturates 28g, carbs 17g, sugars 3g, fibre 2g, protein 25g, salt 3.5g