Spinach and Smoked Salmon Egg Muffins
This British brunch dish features toasted muffins layered with smoked salmon and seasoned spinach. Each muffin is crowned with a soft poached egg and a generous spoonful of homemade hollandaise sauce, before being lightly browned under a hot grill. It's a luxurious yet straightforward recipe perfect for a special breakfast or weekend treat. The combination of rich sauce, smoky salmon and fresh greens is truly delightful. Serve one or two per person depending on appetite.
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 1/2 lemon
- pinch cayenne pepper
Method
- Prepare the hollandaise by placing a large bowl over a pan of hot water. Whisk the egg yolks with 2 tbsp hot water. Slowly pour in the melted butter, avoiding the milky residue at the bottom, until fully combined. Stir in the lemon juice and season with cayenne pepper and salt. Set the sauce aside.
- Bring a shallow pan of water with the vinegar to a gentle boil. Poach the eggs for 2 mins. Lift them out with a slotted spoon and transfer to cold water.
- Cook the spinach in a wok with a knob of butter until it has wilted. Drain any excess liquid and season.
- For serving, preheat the grill. Place the split muffins on a roasting tray, cut-side up, and toast until golden. Lightly butter them, then add a folded slice of smoked salmon to each. Share the spinach between the muffins, creating a small hollow for the eggs. Place a poached egg in each hollow, spoon over a quarter of the sauce, and grill for a min until lightly browned. Serve straight away.
Nutrition (per serving)
Calories626 kcal
Fat51 g
Saturates28 g
Carbs17 g
Sugars3 g
Fibre2 g
Protein25 g
Sodium1400 mg
Salt3 g
Recipe details
Skill levelA challenge
CategoryBreakfast
Cuisinebritish
