Ingredients

• 8 thin rashers smoked streaky bacon
• dash of vinegar
• 4 large free-range eggs
• 2 English muffins
• halved
• knob of butter
• plus extra for spreading
• 200g/7oz baby spinach
• 2 free-range egg yolks
• 1 tsp white wine vinegar
• 100g/3½oz unsalted butter
• melted
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180 Fan/Gas 6.
• Arrange the bacon on a baking tray and bake for 10 minutes
• or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm.
• To make the hollandaise
• whisk the egg yolks and white wine vinegar together in a medium bowl.
• Sit the bowl over a pan of simmering water
• making sure the bowl doesn't touch the water. Pour in the melted butter
• whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside.
• To poach the eggs
• bring the same water up to the boil
• reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water
• then carefully tip the eggs into the pan.
• Simmer for 3–4 minutes
• or until the whites are just set but the yolks are soft. Using a slotted spoon
• carefully lift the eggs out and drain on kitchen paper.
• Toast the muffin halves and butter them. Divide between four plates.
• Heat a frying pan
• add the butter until melted and fry the spinach until wilted
• season with salt and pepper.
• Spoon the spinach on top of the muffins
• top with the egg
• spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot.