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

4 eggs

300g spinach

25g but­ter, for fry­ing and spreading

2 muffins, split

4 long slices good-qual­ity smoked salmon


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.


626 kcals, fat 51g, sat­u­rates 28g, carbs 17g, sug­ars 3g, fi­bre 2g, pro­tein 25g, salt 3.5g

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