Spinach and Smoked Salmon Egg Muffins Recipe
Ingredients
| White wine vinegar | 1 Tablespoon | |
| Eggs | 4 | |
| 300 g/10 oz spinach | ||
| 25 g/1 oz butter, for frying and spreading | ||
| Muffins | 2 | |
| 4 long slices good-quality smoked salmon | ||
| Egg yolks | 2 (FOR THE HOLLANDAISE SAUCE) | |
| 140 g/5 oz butter, melted | ||
| Juice 1/2 lemon | ||
| Cayenne pepper | 1 Pinch (FOR THE HOLLANDAISE SAUCE) | |
Directions
GETTING READY
1. Heat the grill to high.
2. Melt about half the butter and let it sit.
MAKING
3. In a shallow pan, heat water and the vinegar until they boil gently.
4. Poach the eggs in the boiling water for 2 minutes.
5. Using a slotted spoon, remove the eggs and cool them in cold water.
6. In a wok, add about a tablespoon of butter and melt it.
7. Add the spinach and fry till the leave wilt.
8. Drain the excess water and add salt to taste.
9. To make the hollandaise, put a pan of water on moderate heat.
10. Place a large bowl over the hot water and add the egg yolks and 2 tablespoons of hot water.
11. Whick the yolks in the water while keeping the bowl over the hot water.
12. Now add the melted butter (without adding the milky liquid at the bottom) and stir as you adduntil it has all been incorporated.
13. Next, add the lemon juice, cayenne pepper and salt to taste, and whisk the mixture thoroughly.
14. Remove from fire and keep aside.
FINALIZING
15. Take a flat roasting tray and place the muffins, cut-side up.
16. In the heated grill toast the muffins until they are brown.
SERVING
17. Butter the muffins and place them on the tray again.
18. Top each muffin with a slice of smoked salmon.
19 Place the spinach on each of the muffins, leaving a slight opening in the middle to place the eggs.
20. Place the eggs and spoon the sauce over each egg.
21. Place the tray back in the grill for a minute.
22. Serve immediately.
1. Heat the grill to high.
2. Melt about half the butter and let it sit.
MAKING
3. In a shallow pan, heat water and the vinegar until they boil gently.
4. Poach the eggs in the boiling water for 2 minutes.
5. Using a slotted spoon, remove the eggs and cool them in cold water.
6. In a wok, add about a tablespoon of butter and melt it.
7. Add the spinach and fry till the leave wilt.
8. Drain the excess water and add salt to taste.
9. To make the hollandaise, put a pan of water on moderate heat.
10. Place a large bowl over the hot water and add the egg yolks and 2 tablespoons of hot water.
11. Whick the yolks in the water while keeping the bowl over the hot water.
12. Now add the melted butter (without adding the milky liquid at the bottom) and stir as you adduntil it has all been incorporated.
13. Next, add the lemon juice, cayenne pepper and salt to taste, and whisk the mixture thoroughly.
14. Remove from fire and keep aside.
FINALIZING
15. Take a flat roasting tray and place the muffins, cut-side up.
16. In the heated grill toast the muffins until they are brown.
SERVING
17. Butter the muffins and place them on the tray again.
18. Top each muffin with a slice of smoked salmon.
19 Place the spinach on each of the muffins, leaving a slight opening in the middle to place the eggs.
20. Place the eggs and spoon the sauce over each egg.
21. Place the tray back in the grill for a minute.
22. Serve immediately.
Chef
