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Spinach & Smoked Salmon Egg Muffins Recipe

★★★★★

4.8 from 55 reviews
  • Author: Sophie
  • Total Time: 30 minutes
  • Yield: 2 servings (4 muffins halves with eggs) 1x
  • Diet: Low Fat

Description

Delicate spinach and smoked salmon egg muffins featuring perfectly poached eggs resting on toasted, buttered muffins, wilted spinach, and topped with a smooth, tangy homemade hollandaise sauce with a hint of cayenne pepper, all finished under a hot grill for a golden touch. A sophisticated brunch or light meal option combining fresh greens, smoky fish, and creamy textures.

Ingredients

Scale

For the Hollandaise Sauce

  • 2 egg yolks
  • 140g butter, melted (clarified, without milky liquid)
  • Juice of ½ lemon
  • Pinch of cayenne pepper
  • Salt to taste

For the Muffins and Eggs

  • 1 tbsp white wine vinegar
  • 4 fresh eggs
  • 25g butter (for frying and spreading on muffins)
  • 2 muffins, split
  • 4 long slices good-quality smoked salmon

For the Spinach

  • 300g spinach
  • Knob of butter (for frying spinach)

Instructions

  1. Make the Hollandaise Sauce: Place a large bowl over a pan of gently simmering water (double boiler). Whisk the 2 egg yolks with 2 tablespoons of hot water until slightly thickened. Gradually pour in the melted butter (carefully avoiding the milky liquid at the bottom) while continuously whisking until the sauce is smooth and emulsified. Stir in the lemon juice, and season with a pinch of cayenne pepper and salt to taste. Set aside and keep warm.
  2. Poach the Eggs: Heat a shallow pan of water and add 1 tablespoon of white wine vinegar but no salt. Bring to a gentle boil then reduce to a simmer. Crack each egg into a small bowl and carefully slide into the water. Poach the eggs for exactly 2 minutes for soft centers. Using a slotted spoon, remove the eggs and transfer to cold water to stop cooking and cool briefly.
  3. Prepare the Spinach: Heat a wok or large frying pan with a knob of butter over medium heat. Add the 300g spinach and cook just until wilted, stirring gently. Drain any excess moisture from the spinach and season lightly with salt. Set aside.
  4. Toast the Muffins: Preheat the grill to high. Place the split muffins cut-side up on a flat roasting tray. Toast under the grill until browned and crisp. Remove from grill and lightly butter each muffin half.
  5. Assemble the Muffins: On each muffin half, layer a ruffle of the good-quality smoked salmon. Distribute the wilted spinach evenly over the salmon, leaving a small dip in the center to cradle the poached egg.
  6. Finish and Serve: Gently place one poached egg on top of the spinach on each muffin. Spoon a quarter of the hollandaise sauce over each egg. Return the tray briefly under the hot grill for about 1 minute to brown the sauce lightly. Remove and serve immediately for best taste and texture.

Notes

  • Use the freshest eggs possible for poaching to achieve the best texture and appearance.
  • Ensure the melted butter for hollandaise is clarified to avoid curdling.
  • The quick chill of eggs after poaching stops further cooking and helps maintain shape.
  • Adjust poaching time slightly if you prefer firmer or softer yolks.
  • For a nutty twist, dress wilted spinach with olive oil and lemon juice, then sprinkle toasted almonds or walnuts before assembling.
  • This recipe works well as a sophisticated brunch or light dinner option.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Grilling
  • Cuisine: British

Keywords: spinach, smoked salmon, egg muffins, hollandaise sauce, poached eggs, brunch, grilled muffins, healthy breakfast

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Find it online: https://cookwithsophie.com/spinach-and-smoked-salmon-egg-muffins-recipe/