8 thin rashers of streaky bacon
butter, for spreading and frying
2 English muffins, sliced in half
200g baby spinach
For the hollandaise sauce
2 egg yolks
1 tsp white wine vinegar, plus extra for poaching the eggs
100g unsalted butter, melted
Fry the bacon for 4-5 mins until crisp in a dry, non-stick frying pan over a high heat or under the grill, then set aside to keep warm.
To make the hollandaise sauce, use a hand whisk to whisk the yolks and vinegar together in a medium bowl until blended (see tip, below right). Set the bowl over a saucepan of gently simmering water. Gradually pour in the melted butter in a thin stream, whisking continuously over the heat, until the sauce has thickened and become glossy. Season, then remove from the heat, cover the bowl with cling film and set aside.
Bring the same pan up to the boil, adding more water if needed – enough to poach the eggs. Reduce the heat to a simmer and add a dash of vinegar to the water. Crack each egg into a ramekin or cup, swirl the water with a spoon and then carefully drop into the pan. Leave until the white is just beginning to set and carefully turn with a slotted spoon to form into an oval shape.
Simmer for 3-4 mins or until the white is just set and the yolk is soft in the middle. Keep an eye on the heat: if the water starts to bubble again, turn it down to stop it disrupting the egg’s shape. Using a slotted spoon, carefully lift out and drain on kitchen paper.
Toast and butter the muffins and arrange on four plates.
Melt a knob of butter in a frying pan and briefly fry the spinach until wilted, then season with salt and pepper.
Spoon some spinach on top of each muffin half, top with an egg and a spoonful of hollandaise and arrange two bacon rashers in a cross on top. Serve hot.
512 kcals • fat 38g • saturates 18g • carbs 18g • sugars 1g • fibre 2g • protein 23g • salt 2.4g