Spinach and Smoked Salmon Egg Muffins Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
Main IngredientInterest Group

Ingredients

 White wine vinegar1 Tablespoon
 Fresh eggs4 (Freshest Ones You Can Get)
 Spinach10 Ounce (300 Gram)
 Butter1 Ounce (25 Gram, For Frying And Spreading)
 Muffins2 , split
 Smoked salmon slices4 (Long Pieces, Of Good Quality)
For the hollandaise sauce
 Egg yolks2
 Butter5 Ounce, melted (140 Gram)
 Lemon juice1⁄2 Tablespoon (Extracted From 1/2 Fruit)
 Cayenne pepper1 Pinch

Nutrition Facts

Serving size

Calories 558 Calories from Fat 396

% Daily Value*

Total Fat 45 g69%

Saturated Fat 24.8 g123.9%

Trans Fat 0 g

Cholesterol 408.3 mg

Sodium 701.6 mg29.2%

Total Carbohydrates 19 g6.2%

Dietary Fiber 3.2 g12.6%

Sugars 1.3 g

Protein 23 g46.1%

Vitamin A 163.6% Vitamin C 34.9%

Calcium 18.3% Iron 25.1%

*Based on a 2000 Calorie diet

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.
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