Ingredients

Steps

• Fill a large shallow pan with 3cm of water and bring to a simmer.
• Add 15ml to 30ml of vinegar per litre of water to the pan.
• Break eggs into separate cups and gently tip them into the simmering water.
• Poach the eggs for 2 to 3 minutes until set.
• Slice the muffins in half and toast them lightly.
• Remove eggs with a slotted spoon and drain on paper towels.
• Layer spinach and eggs onto the muffins and top with hollandaise sauce.
• Serve the dish immediately.