Eggs Benedict

Make it

10 mins | Serves 2

1. To make the hollandaise, place the egg yolks, lemon juice and a splash of water in a food processor. Blend for approx one minute. With the motor still running, very slowly, pour in the warm melted butter and season with salt and pepper.
2. The sauce will slowly start to thicken until you have a rich buttery mixture.
3. Heat a pan with the knob of butter. Add the spinach and stir for 1 min until wilted, season with salt and pepper.
4. Once the spinach has wilted, remove the pan from the heat and drain any excess moisture. Set aside
5. To make the poached eggs, boil a saucepan of water and bring to a simmer, add the vinegar. Break the eggs into the saucepan and poach for 3-4 mins. Remove with a slotted spoon and drain.
6. Meanwhile, toast crumpets in toaster for 2 minutes or until lightly browned. Divide the wilted spinach and sliced ham on top of the crumpets. Delicately balance the warm egg on top and spoon a tablespoon of the hollandaise sauce over each one.
7. Add a sprinkling of smoked paprika on top of each egg to finish.