Toasted muffins topped with wilted spinach and poached egg, then coated with a creamy yoghurt and chive sauce.
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2 egg yolks
1 teaspoon Dijon mustard
150g Greek yoghurt
1 tablespoon vegetable oil
800g baby spinach leaves
1 teaspoon white wine vinegar
4 wholemeal muffins, split
8 chives, for garnishing (optional)
Method Prep:15min › Cook:5min › Ready in:20min
First make the sauce. Whisk the egg yolks, mustard and yoghurt in a heatproof bowl set over a pan of simmering water for about 10 minutes until thick. Snip in the chives and season to taste. Remove the pan from the heat, but leave the sauce in the bowl over the pan. Cover to keep warm.
Heat the oil in a wok or large frying pan, add the spinach and stir-fry over a moderate heat for 2–3 minutes until wilted. Drain in a sieve, pressing down with the back of a spoon to remove excess moisture. Return to the pan and season to taste, then cover to keep warm.
To poach the eggs, half fill a large frying pan with water. Add the vinegar and a pinch of salt and heat to simmering. Carefully break in the eggs, one at a time, and cook gently for 2–3 minutes until cooked as you like them, spooning the hot water over the yolks towards the end of the cooking time. Then, while the eggs are poaching, toast the muffins. Using a fish slice or draining spoon, lift the eggs from the water one at a time and drain on kitchen paper.
Divide the spinach among the muffin bases, place a poached egg on top and spoon over the warm sauce. Garnish with whole chives, if liked, sprinkle with pepper and rest the remaining toasted muffin halves on the side. Serve at once.
You can buy ready-made Hollandaise sauce from the chilled cabinets of large supermarkets – but remember that it is high in fat and calories so only use 2 tbsp per serving.