400 g baby spinach
1tsp ground nutmeg
2 English muffins
4 rashers of back bacon
FOR THE HOLLANDAISE:
100 g unsalted butter
2 large free-range egg yolks
white wine vinegar
Preheat the oven to 180ºC/350ºF/gas 4.
Put the spinach with the nutmeg and seasoning into a large frying pan on a medium-low heat with a little drizzle of oil.
Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice.
Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection.
Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed.
Warm the muffins in the oven.
Grill the bacon.
Poach your 4 eggs, don’t forget a splash of vinegar and salt.
Halve the warm muffins, then divide over the spinach and bacon. Balance the eggs on top, spoon a tablespoon of hollandaise over each one, then cut the eggs open and enjoy.