Spinach & smoked salmon egg muffins

10-30 minutes 2 servings 30-60 minutes 4 servings 800 kcal or less brunch recipes butter cayenne pepper egg egg yolk egg yolks eggs eggs benedict eggs florentine holandaise hollandaise sauce indulgent lemon lemons muffin muffins quick smoked salmon spinach white wine vinegar

N/A

Source

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

Method

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.