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Eggs Florentine with Smocked Salmon

Prep Time:

Cook Time:



10 Minutes

30 Minutes

4 Servings


About the Recipe

This is a tasty twist on the classic eggs Florentine.


  1. 3tbsp White Wine Vinegar

  2. 8 Eggs

  3. 4 English Muffins

  4. 200g Spinach

  5. 150g Smocked Salmon

  6. 6 Fresh Chives

  7. 250g Butter

  8. 1 Lemon

  9. 0.35 tsp Cayenne Pepper


Step 1

For the hollandise sauce: Melt the butter in a saucepan over a low heat, removing any white fat that collects on the surface. Add 4 egg yolks, tbsp white vingar and a splash of water to a glass bowl and mix. Put this bowl over a saucepan half filled with simmering water and whisk for 2-5 minutes until it has thickened

Step 2

Remove pan from the heat and then gradually add the melted butter until you have a creamy hollandise. Season with a dash of lemon and cayenne pepper.

Step 3

Meanwhile, bring a large pan of water to the boil with a dash of white wine vinegar. Carefully break 4 eggs into the water and cook for around 2 minutes.

Step 4

wilt the spinach into another pan - this will make around 2-3 minutes. Toast the Muffins and layer with the wilted spinach, smocked salmon and poached eggs. Put the hollandise sauce and sprinkle chives on top

Step 5

Stir through the yoghurt and corridander into the curry before serving with the rice.

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