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Member recipe

Poached egg and bacon

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Serves 4

This is great as a starter or a brunch. I find this dish so morish and you can have it any time of the year!

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  • 500g whole leaf spinach
  • 4 medium size eggs
  • 6 tablespoons hollandaise sauce
  • 55g bacon
  • chopped parsley to garnish


    1. Fry the bacon in an oily pan until crispy and brown, leave on a piece of kitchen towel to drain any oil. Cook the spinach according to pack instructions and squeeze out any excess moisture. Meanwhile, bring a pan of water to the boil and carefully crack the eggs into the water to poach for about 2-3 minutes.
    2. Once the eggs are down put each egg on a bed of the spinach and bacon and spoon over the hollandaise sauce. Garnish with chopped parsley.

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