Dessert

Spinach & Smoked Salmon Egg Muffins Recipe

BySophie Carsel December 3, 2025December 3, 2025

Introduction

These Spinach & Smoked Salmon Egg Muffins combine creamy poached eggs, tender wilted spinach, and smoky salmon atop toasted muffins for a delightful brunch or light dinner. Finished with a rich homemade hollandaise, this dish is both elegant and easy to prepare.

Four small sandwiches are placed on a dark metal tray. Each sandwich has three main layers: the bottom layer is a round, toasted bread piece in light brown color; the middle layer is bright orange smoked salmon topped with dark green cooked spinach; the top layer consists of a white poached egg mostly covered by a golden-yellow melted cheese crust. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp white wine vinegar
4 fresh eggs
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 of ½ lemon
Pinch cayenne pepper
Salt, to taste

Instructions

Step 1: To prepare the hollandaise sauce, place a large bowl over a pan of simmering water, ensuring the bowl does not touch the water. Whisk the 2 egg yolks with 2 tablespoons of hot water until creamy.
Step 2: Gradually add the melted butter to the egg yolks, avoiding the milky liquid at the bottom, while whisking continuously until fully incorporated.
Step 3: Whisk in the lemon juice, then season the sauce with cayenne pepper and salt to taste. Set the sauce aside in a warm spot.
Step 4: Bring a shallow pan of water with the white wine vinegar to a gentle boil but do not salt the water. Carefully poach the eggs for 2 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and cool briefly in cold water.
Step 5: Heat a knob of butter in a wok or frying pan, then wilt the spinach by stirring until fully softened. Drain any excess liquid and season lightly with salt.
Step 6: Preheat the grill on high. Place the split muffins cut-side up on a roasting tray and toast them under the grill until golden brown.
Step 7: Butter the toasted muffins lightly, then layer each with smoked salmon slices followed by an even portion of the wilted spinach. Create a small well in the spinach to hold the egg.
Step 8: Place a poached egg on each muffin, spoon a quarter of the hollandaise sauce over each egg, then return the tray under the grill for about one minute to warm and lightly brown the sauce.
Step 9: Serve the egg muffins immediately while warm and enjoy.

Tips & Variations

For a nutty twist, dress wilted spinach with olive oil and lemon juice then scatter with toasted almonds, hazelnuts, pine nuts, or walnut pieces before assembling.

Storage

These egg muffins are best enjoyed fresh. If needed, store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat spinach and muffins gently in a low oven and poach fresh eggs when ready to serve, as reheating poached eggs can affect texture.

How to Serve

The image shows four English muffin halves layered with different foods on a dark metal baking tray. Each muffin base is topped with a folded piece of light pink smoked salmon. Above the salmon is a sizable portion of cooked dark green spinach, soft in texture. On top of the spinach sits a perfect white poached egg with smooth surfaces. The eggs are covered with a golden-yellow Hollandaise sauce that looks creamy and slightly bubbly. The tray is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby spinach or frozen spinach for this recipe?

Yes, baby spinach works well and wilts quickly. If using frozen spinach, thaw and drain thoroughly to remove excess moisture before frying.

How do I know when poached eggs are perfectly cooked?

Poached eggs are usually done when the whites are set and hold shape but the yolks remain soft and slightly runny. Typically, 2 to 3 minutes in gently simmering water achieves this.