Boil vinegar, bay leaf, peppercorns, and water in a pan until reduced by half.
Sieve the liquid into a bowl.
Blend egg yolks with the reduction while slowly adding melted butter to form hollandaise.
Wilt spinach in a frying pan with butter and season with salt and pepper.
Squeeze excess moisture from the spinach using a colander.
Cut a 7cm round from the soda farl and fry in olive oil until browned.
Create a whirlpool in simmering water with vinegar and poach the egg for one minute.
Assemble by placing spinach on the farl, adding the egg, and pouring over hollandaise.
Garnish with roasted artichokes and peppers and score the egg yolk.