Categories: July

Ingredients

• 4 medium eggs
• 4 English muffins, each split in half
• 225g baby leaf spinach
• 4 slices good-quality ham
• hollandaise sauce, to serve

Directions

1. Bring a shallow pan of water to a simmer. Crack 1 egg into a small glass, swirl the water with a spoon and drop in the egg. Repeat so 2 eggs are poaching. Cook for 3 minutes for a soft yolk or 5 for a set yolk, remove with a slotted spoon and drain on kitchen paper. Cover loosely with foil and poach the other 2 eggs. Cover and set aside.

2. Toast the muffins. Meanwhile, put the spinach and a splash of water in a deep pan over a high heat. Cook for 1 minute, stirring, until wilted. Season.

3. Place a muffin base on each plate. Divide the drained spinach between them, top with ham, a poached egg and a big spoonful of hollandaise. Serve with the muffin tops on.

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