Spinach & Smoked Salmon Egg Muffins
This delightful recipe brings together fresh eggs, spinach, and smoked salmon on a bed of buttery muffins, generously topped with a rich and creamy hollandaise sauce. The harmonious blend of flavors and textures makes this dish a perfect choice for a special breakfast or brunch treat.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2 - 4
Nutrition
- Calories: 626 calories
- Fat Content: 51 grams fat
- Saturated Fat Content: 28 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 3.5 milligram of sodium
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