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The Ingredients<\/strong> How to:<\/strong><\/p>\n To make the muffins, place the milk in a jug, stir in the yeast and sugar, and leave for a couple of minutes until frothy. <\/p>\n","protected":false},"excerpt":{"rendered":" The Ingredients olive oil 4 spring onions \u00bd a clove of garlic 500 g baby spinach \u00bd a bunch of fresh marjoram, (15g) 1 whole … <\/p>\n","protected":false},"author":1,"featured_media":1616,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/comments?post=1615"}],"version-history":[{"count":1,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1615\/revisions"}],"predecessor-version":[{"id":1617,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1615\/revisions\/1617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media\/1616"}],"wp:attachment":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media?parent=1615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/categories?post=1615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/tags?post=1615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nolive oil
\n4 spring onions
\n\u00bd a clove of garlic
\n500 g baby spinach
\n\u00bd a bunch of fresh marjoram, (15g)
\n1 whole nutmeg, for grating
\n\u00bd a lemon
\nbutter, for greasing
\n4 large free-range eggs
\n200 g smoked salmon, from sustainable sources
\nfresh chervil, to serve (optional)
\nMUFFINS
\n450 ml tepid milk
\n1 x 7 g sachet yeast
\n2 teaspoons caster sugar
\n700 g strong white bread flour, plus extra for dusting
\n50 g semolina
\nHOLLANDAISE
\n200 g unsalted butter
\n4 large free-range egg yolks
\n\u00bd a lemon
\n2 teaspoons Dijon mustard
\nwhite wine vinegar<\/p>\n
\nPlace the flour and 2 teaspoons of fine sea salt into a large mixing bowl and make a well in the middle. Pour in the milk mixture and mix well to form a dough. Shape into a ball and knead with clean hands or in a freestanding mixer until smooth and elastic. Place in an oiled bowl, cover with a clean damp tea towel and leave to prove in a warm place for 1 hour or until doubled in size.
\nKnock back the dough and roll out on a flour-dusted surface to about 2cm thick. Stamp out 10 level circles with an 8cm round cutter, rerolling as necessary.
\nCarefully place the muffins onto a large tray lined with a large sheet of semolina-dusted greaseproof paper and sprinkle over a little more semolina. Cover with a tea towel and leave to prove for 45 minutes to 1 hour, or until doubled in size.
\nHeat a heavy non-stick pan or griddle over low heat, add the muffins and cook for 6 to 7 minutes on each side or until golden \u2013 you may need to do this in batches. Transfer to a wire rack to cool slightly.
\nMeanwhile, make the hollandaise. Gently melt the butter in a small pan.
\nWhisk the egg yolks, 1 tablespoon of lemon juice, and the mustard in a heatproof bowl set over a shallow pan of simmering water.
\nSlowly pour in the melted butter, whisking constantly until well combined. Whisk in a splash of vinegar, then have a taste and season to perfection. Turn the heat off and keep warm over the pan of water, stirring occasionally. Loosen with a splash of water if needed.
\nTrim, wash and finely chop the spring onions. Peel and finely slice the garlic.
\nPlace a large frying pan on medium-low heat with a little drizzle of olive oil, add the spring onions, garlic, and spinach, then pick in the marjoram. Finely grate over some nutmeg, then add a pinch of sea salt and some freshly ground black pepper. Cook for 5 minutes or until the spinach is dark and delicious. Add lemon juice to taste and keep warm until ready to serve.
\nPlace a large, shallow pan of water on medium heat and bring to a boil.
\nGrease four teacups with butter and crack an egg into each. Place the cups in the pan of water, then cover and poach for 4 to 5 minutes or until the eggs are cooked to your liking.
\nTo assemble, halve 4 warm muffins and divide the spinach and smoked salmon between each. Top with a perfectly poached egg, lightly season, then spoons a tablespoon of hollandaise over each one. Finish with a final grating of nutmeg and a few sprigs of chervil, if you like.<\/p>\n