Date posted: 01/09/2022

Salmon gravadlax brunch muffins

  • Serves 4
  • Timing: 27 mins
Votes: 0 Average: 0


Red onion 100g
Red wine vinegar 40ml
Caster sugar 10g
Water 40ml
Hollandaise sauce 300ml
Tomato base 100g
Sea salt 1.5g
Pepper sauce 2ml
Worcestershire sauce 15ml
Vodka 40ml
Everyday Favourites large fresh eggs 8
Everyday Favourites English muffins 4
Baby spinach 60g
Salmon gravadlax 200g


  1. Peel and finely slice the red onions. Place them into a mixing bowl and pour over the vinegar, sugar and water and pickle for 4-5 hours. This can be made in advance and stored
  2. Mix together the hollandaise, tomato base, salt, pepper sauce, Worcestershire sauce and vodka and warm through
  3. Poach and trip the eggs ready for plating
  4. Toast the muffins and keep warm
  5. Top the muffins with the spinach, gravadlax, poached eggs and the bloody Mary hollandaise then finish with cracked black pepper and micro coriander
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