Spinach & smoked salmon egg muffins
Serve one or two of these per person for brunch – depending on how hungry/greedy you are
- Prep:10 mins
- Serves 4
- A challenge
Nutrition per serving
- kcal 626
- fat 51g
- saturates 28g
- carbs 17g
- sugars 3g
- fibre 2g
- protein 25g
- salt 3.5g
- 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
TipOr 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.
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.
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.
Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
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.