Name: Spinach & smoked salmon egg muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
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

Spinach & smoked salmon egg muffins

Serve one or two of these per person for brunch - depending on how hungry/greedy you are

30 min total 10 min prep 20 min cook 4 626 cal

Instructions

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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.