Poached eggs with smoked salmon, spinach & hollandaise

Per serve. 2053 kilojoules, 19g protein, 41g total fat (23g sat fat), 13g carbohydrate (2g sugar), 3g fibre, 897mg sodium

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Name: Poached eggs with smoked salmon, spinach & hollandaise
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 20 grams butter; 300 grams Baby spinach; 1 tablespoon White wine vinegar; 4 each Eggs at room temperature; 2 each English muffins split and toasted; 4 slices smoked salmon; 2 each Egg yolks; 2 tablespoons hot water; 140 grams butter melted; 1/2 each lemon juice; 1/4 tablespoon Cayenne pepper

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INGREDIENTS

20 grams butter
300 grams Baby spinach
1 tablespoon White wine vinegar
4 each Eggs ; at room temperature
2 each English muffins ; split and toasted
4 slices smoked salmon
2 each Egg yolks
2 tablespoons hot water
140 grams butter ; melted
1/2 each lemon juice
1/4 tablespoon Cayenne pepper

Servings

INSTRUCTIONS

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.

NOTES

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Poached eggs with smoked salmon, spinach & hollandaise

20 grams butter
300 grams Baby spinach
1 tablespoon White wine vinegar
4 each Eggs at room temperature
2 each English muffins split and toasted
4 slices smoked salmon
2 each Egg yolks
2 tablespoons hot water
140 grams butter melted
1/2 each lemon juice
1/4 tablespoon Cayenne pepper

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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Nutrition

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Serving Size: 1 Serving (1611g)
Recipe Makes: 4 Servings

Calories: 9020
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 9020

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