Ingredients
From the Fridge
- 4 sourdough crumpets (by Merna) | SHOP NOW
- 4 rashers shortcut bacon or smoked ham | SHOP NOW
- 2 cups baby spinach
- 150g unsalted butter | SHOP NOW
From the Pantry
- 4 eggs
- 2 large free-range eggs yolks
- 1 tbsp white vinegar
- Chives, to serve
- 1 lemon
- Salt + pepper
Method
- Place egg yolks and lemon juice into a heatproof bowl over a pot of gently simmering water. Whisk continuously until slightly thickened. Slowly drizzle in melted butter while whisking until the sauce becomes smooth and creamy. Season with salt and set aside somewhere warm.
- Cook bacon in a frypan over medium heat until golden and crisp. Remove from the pan and set aside. Add butter or olive oil to the same pan, then add spinach and cook for 1–2 minutes until just wilted. Season lightly with salt and pepper.
- Poach the eggs. Bring a pot of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, then gently slide into the water. Cook for 3–4 minutes for soft yolks. Remove with a slotted spoon.
- Toast the crumpets until golden and crisp on the outside but still soft in the middle.
- Top each crumpet with bacon, a poached egg and a generous spoonful of hollandaise.
- Finish with chopped chives, cracked pepper and an extra squeeze of lemon if you like.
Tips
- Add smoked salmon instead of bacon for a fresh twist.
- Hollandaise too thick? Whisk through a teaspoon of warm water.