|
Spinach & Smoked Salmon Egg
Muffins |
Printer
Friendly Copy |
 |
|
| Serves 2 |
Prep 10 mins |
Cook 20 mins |
|
Easy |
| |
|
|
My rating |
 |
Ingredients |
|
1 tbsp white wine vinegar
4 eggs
300g spinach, stalks removed
2 muffins split
4 slices good quality smoked salmon
|
For the
cheese sauce
25g butter
1 heaped tbsp plain flour
300ml milk
200g grated cheese
|
The original Good Food recipe includes ingredients & instructions for
making hollandaise sauce. I have simplified this with an ordinary, quick
cheese sauce. I also do not fry the wilted spinach with butter. Instead
I wilt the leaves in the saucepan with the water clinging to them from
their rinse. |
-
To make the cheese sauce, put
all the ingredients except the grated cheese in a non
stick saucepan and put on a medium low gas. Stir
vigorously until the mixture begins to thicken. Do not
stop stirring as lumps will form. Switch off the gas and
add the grated cheese. You can keep some back for the
topping if you like.
-
Heat a shallow pan of water
with the vinegar but no salt until gently boiling, and
then poach the eggs for 2 mins. Remove with a slotted
spoon.
-
Wilt the spinach with a few
drops of water in a saucepan, then drain.
-
To serve, toast the muffins
until brown. Top with a slice of smoked salmon. Divide the
spinach between the muffins, leaving a slight dip in the
middle to sit the eggs in. Spoon a quarter of the sauce
over each egg and top with a little more of the grated
cheese, then return the tray under the grill to brown for
a min. Serve immediately.
|
|
DAILY
DINNERS 
