Serves:
Prep time:
| Birch & Waite Hollandaise Sauce | 1 packet |
| White Vinegar | 1 Tbsp |
| Bacon or Ham | 8 Slices |
| Baby Spinach | 200g |
| White Vinegar | 1 Tbsp |
| Free-Range Eggs | 4 |
| English Muffins | 2 |
| Unsalted Butter, to Butter the Muffins | |
| Chives, finely chopped | 1 Tbsp |
| Few sprigs of Dill, to Finish |
Method
- Heat Hollandaise Sauce according to packet instructions and keep warm.
- Bring a medium frying pan of water to a simmer and season with a pinch of salt and white vinegar.
- Place a second frying pan over a medium/high heat and add the bacon, cooking until caramelised, but not too crispy. Remove from the pan then return the pan to the heat with a splash of olive oil.
- Add spinach to the pan with a little salt and pepper, cooking until the spinach is wilted, then transfer to a paper towel lined bowl.
- Crack the eggs into 4 small bowls and gently pour into the simmering water, spaced apart. Allow to poach for 3 minutes, then check for your desired doneness using a spoon to lift them up and gently press with your finger to check.
- Toast the muffins and lightly butter. Top each muffin half with 2 slices of bacon, spinach, a poached egg and a desired amount of warm Hollandaise Sauce. Finish with chives and dill.
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