Put an Egg on it take 2 - Eggs Florentine

Eggs Florentine is the most amazingly indulgent breakfast I can imagine, not one to have often but an absolute treat from time to time. This has become a family tradition for our birthday breakfasts, with a fruit salad to start off, and mugs of steaming coffee.

An english muffin is topped with a little steamed spinach, poached egg and doused in rich lemony hollandaise. Replace the spinach with ham and you have eggs benedict and with smoked salmon it becomes egg royale, but I think using spinach keeps it the right side of sickly. Don't be scared of the Hollandaise, the key is to keep the pan not too hot.

Serves 4 (1 egg each)

2 english muffins
4 very fresh eggs & 2 egg yolks (use Clarence Court for the bright orange yolks)
4 good handfuls of baby spinach
125g unsalted butter (cut into cubes)
1/2 lemon
salt and pepper
Chives to garnish

Timing is crucial for this recipe, so have the table laid and plates ready.

Fill a wide pan with water add some salt and bring to a simmer (for poaching the eggs). Halve and toast the muffins and spread with butter (slightly unnecessary what with the Hollandaise, but this is no slimmer's breakfast).

Steam the spinach until just wilted and grate a little nutmeg in if desired, season with s & p.

Once all the components are ready, make the hollandaise. Separate the eggs and put the egg yolks in a bain marie (bowl suspended over a pan of boiling water). Add in the butter piece by piece, whisking all the while until it is all incorporated and the sauce has thickened. Season to taste with a squeeze of lemon and some salt and pepper. Add in a tablespoon or two of cold water if it is too thick. Make sure the bowl doesn't get too hot, but if the sauce separates, gradually whisk it back into another egg yolk and it will come together. Hollandaise can't be reheated so once its ready turn off the heat leaving it over the hot water in the pan beneath and work quickly with the eggs.

One by one, crack the eggs into a cup and drop into the pan of gently simmering water. Poach for 2-4 minutes until, the yolk is still soft and white just set. Place on some kitchen roll to remove any excess water.

Assemble by putting the spinach on top of the toasted muffins, top with a poached egg, a grinding of salt and pepper, a spoonfull of hollandaise and scattering of chives. Eat immediately.