Poach the eggs

Fill a deep frying pan or pot with water and bring to the boil. Once the water is boiling, reduce to a simmer and add 2 teaspoons of white vinegar.

Crack the eggs into the pot of simmering water one at a time. Leave them to cook for 4 minutes (or until the egg whites have solidified), then carefully remove them using a slotted spoon.

Tip:

For the best results, crack the egg into a small cup, mug or ramekin first, then pour each egg into the poaching water individually.

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Toast the muffins

While the eggs are poaching, toast each half under a hot grill until golden brown or in a toaster. Lightly butter each one.

Hollandaise Sauce

Place the egg yolks and lemon juice in a food processor or blender. Blend for 10 seconds or until foamy.

With the blender still on high, slowly pour in the warm, melted butter. Blend the mixture until thick, smooth and creamy – about 10 to 20 seconds. Season with salt and pepper.
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Tips:

- If the sauce splits (or the butter solids separate from the egg yolks), start the process again with fresh ingredients, making sure no egg whites are present and the butter is completely melted.

- The sauce must be served immediately.

Serve

Place two English muffin halves on each plate. Top each with two slices of thick NZ ham, a few wilted spinach leaves, one poached egg, and pour over the Hollandaise sauce.

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