Eggs Benedict
Serves 4
For the Hollandaise Sauce:
1 Tbsp white wine vinegar
2 egg yolks
150g butter
1 tbsp lemon juice
Salt & Pepper

8 Bacon Rashers
100g Fresh Spinach
25g Butter
¼ tsp nutmeg
4 eggs, at room temperature
½ tbsp vinegar
4  thick slices of homemade crusty bread, toasted (Sourdough would be perfect!)

1 Place a glass bowl over a pan of simmering water. Add the vinegar, whisk in the egg yolks.
2 Slowly whisk in the butter until it is creamy. Add lemon juice, salt & pepper to taste.
3 Grill the rashers until crispy on both sides. Wilt the spinach in a pan with the butter & nutmeg.
4 Boil water & add the vinegar. Turn down the heat & poach the eggs.
5 Toast the bread, place the spinach, bacon & egg on them and top with the sauce.