2 English muffins, buttered and split in half horizontally
2 large handfuls of steamed baby spinach
4 large poached eggs
If you're making the hollandaise sauce from scratch, make this first and set it aside. If you're using ready made or packet, leave this for now.
Butter the muffins and place on an oven tray and turn the grill on to medium to preheat
If you're using a packet hollandaise sauce, make this now according to the directions and keep on a gentle heat once prepared.
Put a pan of boiling water on and add a touch of vinegar (optional). Give it a swirl with a spoon, crack and drop the eggs one at a time into the swirling water to give them a good shape. Turn the heat down and gently poach for 2-3 minutes
Whilst the eggs are poaching, steam the spinach - this can be done in the microwave, but for seconds - keep a very close eye on it or you will have green mush. Recommend you do in 20 seconds bursts until it is wilted, nothing more!
Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top
Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown.