Poached egg and bacon

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.

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.