You will need:
- 2 English muffins, split
- Olive oil, for greasing
- 4 eggs (Note: Poached eggs work best with fresh eggs)
- 4 slices smoked salmon
- ¼ cup flat-leaf parsley leaves
- ⅓ cup storebought hollandaise sauce
- 30g baby spinach leaves
Let's Make It:
Step 1:
Bring 2 cups (500 ml) water to the boil. Place the split English muffins into the Sunbeam air fryer and cook at 200˚C for 3-4 minutes, or until toasted to your liking.
Step 2:
While the muffins are toasting, grease four x 1 cup ramekins with olive oil, then crack 1 egg directly into each ramekin. Remove the English muffins to a serving plate. Cover each egg with 1/3 cup boiling water, then place into the Sunbeam air fryer and cook at 200˚C for 10-12 minutes, or until poached to your liking.
Step 3:
While the eggs are poaching, lay the sliced smoked salmon over the toasted English muffins. Finely chop the flat-leaf parsley.
Step 4:
Once finished, use a metal tablespoon to remove the poached eggs from the ramekins and place directly onto the smoked salmon muffins. Spoon over the hollandaise sauce and sprinkle with parsley. Serve the baby spinach leaves on the side.
