For the hollandaise put the egg yolk and vinegar in a small food processor (or use a hand-held blender in a small bowl) and whisk, rapidly, until blended.
Slowly drizzle in the melted butter and the mixture will thicken and take on the consistency of mayonnaise.
Add the lemon juice and whisk again. Add ½tbsp of warm water and whisk. Place the sauce in a small bowl, cover with clingfilm (let it touch the hollandaise to stop skin forming). Keep warm in a bain-marie.
Break each egg into a small cup. Heat some water in a large, shallow pan. When almost boiling, stir rapidly and carefully slip each egg into the water, the rotating action helps to give the egg a good shape. Remove from the heat, put a lid on and leave eggs to sit for 5 minutes. This is the classic way to poach an egg but an egg- poaching pan can be used.
Steam the spinach for five minutes and at the same time make the toast or muffins.
Place a slice of toast or muffin on to a plate and top with ham and spinach leaves. Remove the eggs one at a time from the poaching pan and drain well. Place on the spinach and top with a spoon of hollandaise sauce. Serve at once.
*Department of Health advice is that pregnant women and other vulnerable groups should only eat eggs that have been thoroughly cooked.
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