Start the weekend with this protein-packed brunch. Runny yolk, creamy hollandaise sauce and fresh smoked salmon are a dreamy combination for foodies
2 x 150g packs fresh hollandaise sauce
50g butter, at room temperature
4 very fresh eggs
4 all-butter English muffins
200g Orkney kiln-smoked salmon
Ready in: 15 mins
Reheat the hollandaise sauce according to the pack instructions.
Wash the spinach in a colander, transfer to a pan with a splash of water, cover and heat for a couple of minutes until wilted. Remove from heat, squeeze out excess water, then return to the pan with a knob of butter and some seasoning.
Poach the eggs in gently simmering, salted water for 1-2 minutes until the whites are set but the yolks are still runny.
To assemble, halve, toast and butter the muffins, top with a spoonful of spinach, 1 or 2 slices of smoked salmon and a poached egg. Pour over the sauce and serve immediately