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Smoked salmon and poached egg muffins recipe

20 ratings

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

Serves 2
10mins to prepare and 15mins to cook
439 calories / serving

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

Energy
1835kj
439kcal 22%
Fat
25g 35%
Saturates
5g 26%
Sugars
5g 5%
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.

See more Breakfast recipes