Tom Walton's Eggs Benedict with Bacon and Spinach

Prep time:

Birch & Waite Hollandaise Sauce1 packet
White Vinegar1 Tbsp
Bacon or Ham8 Slices
Baby Spinach200g
White Vinegar1 Tbsp
Free-Range Eggs4
English Muffins2
Unsalted Butter, to Butter the Muffins
Chives, finely chopped1 Tbsp
Few sprigs of Dill, to Finish


  1. Heat Hollandaise Sauce according to packet instructions and keep warm.
  2. Bring a medium frying pan of water to a simmer and season with a pinch of salt and white vinegar.
  3. 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.
  4. 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.
  5. 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.
  6. 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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