- 8 poached eggs
- 4 English muffins, lightly toasted
- 2 tbsp olive oil
- 100 g baby spinach
- salt and freshly ground black pepper, freshly milled
- Hollandaise sauce (see recipe)
- Lightly poach the eggs, then drain and keep warm.
- Lightly sauté the spinach
- Toast the halved muffins, place 2 halves on each plate, then top with the cooked spinach.
- Place 2 eggs per person, and spoon over the hollandaise, serve.
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