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Smoked salmon and poached egg muffins recipe
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Help your mum wake up the right way and make the perfect Mother's Day breakfast-in-bed with the delightful smoked salmon, spinach and poached egg muffins. See method
Ingredients
- 4 muffins, halved
- 15g butter
- 1 x 240g bag baby spinach
- 2tsp white wine vinegar
- 4 eggs
- 6 tbsp Tesco Finest hollandaise sauce
- 120g Tesco Finest smoked salmon
- Chives, finely chopped
Each serving contains
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Energy
1835kj
439kcal
22%
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Fat
25g
35%
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Saturates
5g
26%
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Sugars
5g
5%
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Salt
2.9g
49%
of the reference intake
Carbohydrate 32.6g
Protein 23.5g
Fibre 3.7g
Method
- Preheat the oven to a low heat; gas 1, 150°C, fan 130°C.
- Bring a large pan of water to the boil. Lightly toast and butter the muffins, then keep warm in the oven.
- Heat a knob of butter in a wok or large frying pan. Add the spinach, season, then toss in the pan until wilted, then drain.
- Pour the vinegar into the pan of water, then lower the heat so it is gently simmering. Crack 2 eggs into separate cups. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook for 3-4 mins, then remove with a slotted spoon. Repeat with the remaining eggs.
- Meanwhile gently heat the hollandaise in a small bowl over a pan of simmering water. When ready to serve, arrange the muffins on four plates, each half slightly overlapping. Top each one with the spinach, smoked salmon and poached eggs. Spoon over the hollandaise, scatter with chives and grind over some black pepper.
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