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4 large eggs -
400g bag fresh spinach, roughly chopped -
2 tbsp half-fat crème fraîche -
1–2 tsp wholegrain mustard -
2 wholemeal muffins, split and toasted -
4 slices of smoked salmon -
To serve:
2 tbsp snipped chives -
Saffron Yoghurt Aioli
1 Bring a large pan of water to the boil. Crack an egg into a cup, then gently tip into the boiling water. Repeat for the remaining eggs, then remove from the heat and set aside for five minutes until they’re softly set.
2 Meanwhile, rinse the spinach and – with some of the water still clinging to the leaves – place in a large saucepan. Cover with a lid and cook gently for two minutes until wilted. Tip into a colander and press to remove any excess liquid, then tip into a bowl and mix in the crème fraîche and mustard. Spoon the mixture onto the toasted muffins, then top each with smoked salmon.
3 Gently lift the eggs out of the hot water with a slotted spoon and place on top of the smoked salmon slices. Sprinkle over the chives, with a good grinding of black pepper, then serve swiftly with the Saffron Yoghurt Aioli spooned over the top.
Pippa’s Top Tip: Using half-fat crème fraîche for the sauce makes this a lighter, healthier choice than traditional hollandaise, which is made with melted butter.
