Name: Spinach & smoked salmon egg muffins
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spinach & smoked salmon egg muffins

1. 1 tbsp white wine vinegar -

2. 4 of the freshest eggs you can get -

3. 300g spinach -

4. 25g butter , for frying and spreading -

5. 2 muffins , split -

6. 4 long slices good-quality smoked salmon -

7. 2 egg yolks -

8. 140g butter , melted -

9. juice ½ lemon -

10. Pinch cayenne pepper -

How to cook deliciously - Spinach & smoked salmon egg muffins

1. Stage

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.

2. Stage

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. Stage

Fry the spinach in a wok with a knob of butter until wilted, then drain and season.

4. Stage

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.