Ingredients

• 2 large free-range egg yolks
• 150g/5½oz cold butter
• cut into cubes
• ½ lemon
• juice only
• 2 tbsp chopped chives
• sea salt
• 250g/9oz plain flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp caster sugar
• 3 free-range eggs
• 425ml/15fl oz whole milk
• 115g/4oz unsalted butter
• 6 slices ham
• shredded
• 100g/3½oz Cheddar
• grated
• 4 fresh large free-range eggs
• 1 tsp white wine vinegar
• sea salt
• 75g/2½oz unsalted butter
• 4 handfuls fresh spinach

Directions

• Preheat a waffle maker to the medium setting.
• To make the hollandaise
• place a large heatproof bowl over a pan of gently simmering water. Add the yolks to the bowl
• whisk and slowly add the cubed butter
• bit by bit. Whisk continuously until the sauce is combined and has thickened. Add the lemon juice
• chives and a pinch of sea salt and stir through. Turn off the heat
• but keep the bowl over the pan to keep warm.
• To make the waffles
• melt the butter in a small pan and add to a large bowl. Add the remaining ingredients and whisk together.
• Pour the mixture into the waffle maker and cook for 6–8 minutes. If the waffle machine makes less than four at a time
• repeat with the remaining batter and keep the cooked waffles warm in an oven set at a low temperature.
• To make the poached eggs
• bring a saucepan of water to the boil. Add the salt and vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny.
• Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs. Just before serving
• reheat the eggs in warm water for 1 minute
• if necessary.
• To make the spinach
• heat the butter in a saucepan
• add the spinach and cook until wilted.
• To serve
• place a waffle on each plate with some wilted spinach on top. Top each with a poached egg and pour over the hollandaise sauce.