English Muffin Topped With Tarragon Egg And Smoked Salmon Recipes

ENGLISH MUFFIN TOPPED WITH TARRAGON EGG AND SMOKED SALMON

Steps:

• Put the eggs and milk in a small bowl and whisk well to combine.
• Brush a medium non-stick frying pan with the oil and heat on meadium and then add egg mixture and cook, stirring often with a wooden spoon, for 3 to 4 minutes or until egg is almost set and remove the pan from the heat.
• Put a muffin half on each plate top each with rocket leaves, egg, tarragon leaves and salmon and season with pepper and then add the remaining muffin halves to serve.
• Accompany the muffin with the milk, if you like.
• If you wish to lower the salt content omit the salmon and this will reduce the sodium count from 541.4 to 370.4.

SPINACH & SMOKED SALMON EGG MUFFINS

Steps:

• To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
• Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
• Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
• To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle 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, then return the tray under the grill to brown for a min. Serve immediately.