Ingredients Checklist
- 1 English muffin
- 50g smoked salmon
- 1 egg
- ½ tbsp olive oil
- 200g baby spinach
- Sea salt & cracked black pepper
YOGHURT HOLLANDAISE
- ⅓ cup yoghurt
- 1 egg yolk
- 1 tsp apple cider vinegar
- Sea salt
- ¼ tsp dijon mustard
Instructions
- For yoghurt hollandaise, place ingredients into a small bowl, whisk until smooth and place on top of a small saucepan of simmering water.
- Whisk continuously until thickened. Set aside.
- Wilt the spinach with a splash of water in a small frypan over medium heat. Drizzle with olive oil and season with salt and pepper.
- Boil the egg for 7 minutes and toast the muffin.
- To assemble, top the muffin with spinach and salmon, spoon over the hollandaise, halve the egg, season and place on top. Serve immediately.
