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  1. Home
  2. egg breakfast recipes

Spinach & Smoked Salmon Egg Muffins

A brunch favourite! - by Barbara Northwood
  • 05 Apr 2019
Spinach & Smoked Salmon Egg Muffins
Prep: 10 Minutes - Cook: 20 Minutes - For the confident cook - Serves 4
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These are traditionally served as two per person, but I think one makes the perfect portion for a light brunch – it really depends on how hungry you feel. 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.

Ingredients

1 tbsp white wine vinegar

4 of the freshest eggs you can get

300g/10oz spinach

25g/1oz butter, for frying and spreading

2 muffins, split

4 long slices good-quality smoked salmon

FOR THE HOLLANDAISE SAUCE

2 egg yolks

140g/5oz butter, melted

juice ½ lemon

pinch cayenne pepper

Method

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

  4. 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.

PER SERVING (4) 

626 kcals, protein 25g, carbs 17g, fat 51g, sat fat 28g, fibre 2g, sugar 3g, salt 3.5g

  • mothers day brunch ideas
  • long weekend brunch
  • eggs
  • egg breakfast recipes
  • brunch
  • salmon recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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