• 4 eggs
  • 2 English muffins, halved
  • 100g baby leaf spinach
  • 120g smoked salmon
  • 4 tbsp hollandaise sauce
  • 1 tsp fresh chives, chopped, to serve


  1. 1

    Bring a large pan of water to the boil, then lower the heat to a simmer. Swirl the water to create a whirlpool, then add the eggs and poach for 4-6 minutes, depending on how runny you want the yolks.

  2. 2

    Meanwhile, toast the muffins. Top with a little spinach and slices of the salmon. 

  3. 3

    To serve, remove the poached eggs with a slotted spoon and place on top of the salmon. Dollop with the hollandaise sauce and garnish with the chives.

Nutritional Details

Each serving provides
  • Energy 1197kj 286kcal 14%
  • Fat 17.1g 24%
  • Saturates 2.8g 14%
  • Sugars 2.9g 3%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 691kj/165kcal

Each serving provides

13.7g carbohydrate 1.5g fibre 18.5g protein

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