Can be doubled
1. To make hollandaise, wisk egg yolks and hot water in a medium heat proof bowl over a medium saucepan of simmering water (make sure the base of the bowl doesn't touch water) until pale and creamy. Gradually wisk in melted butter until incorporated and mixture thickens. Wisk in lemon juice and cayenne pepper and season with salt, then set aside.
2. Melt half of butter in a frying pan on medium heat. Add spinach and cook, stirring, for 1-2 minutes, until just wilted. Transfer to paper towel to drain. Season. Cover with foil to keep warm.
3. Heat a saucepan, with enough water to come halfway up side of pan, on low. Add vinegar and bring to simmer. Stir water to create a wirlpool and carefully crack an egg into centre. Poach for 2 mins for a sof yolk, or until cooked to your liking. Use a slotted spoon to your liking. Repeat wth remaining eggs.
4. Spread toasted muffins with remaining butter. Top each half with a slice of salmon, some spinach and an egg. Spoon over hollandaise and cook under a grill for a further 1- minutes,until golden. Serve.
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|Serving Size: 1 Serving (1611g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8915 (99%)|
|Amt Per Serving||% DV|
|Total Fat 990.6g||1321 %|
|Saturated Fat 613.3g||3066 %|
|Monounsaturated Fat 263.3g|
|Polyunsanturated Fat 42.6g|
|Cholesterol 4433.9mg||1364 %|
|Sodium 7163.9mg||247 %|
|Potassium 1330.4mg||35 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 7g|
|Protein 67.2g||96 %|
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Calories per serving: 9020
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