About the Recipe
This is a tasty twist on the classic eggs Florentine.
3tbsp White Wine Vinegar
4 English Muffins
150g Smocked Salmon
6 Fresh Chives
0.35 tsp Cayenne Pepper
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
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.
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.
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
Stir through the yoghurt and corridander into the curry before serving with the rice.