This classic breakfast is great for a special treat or weekend.

Method (serves 2)

• Steam the spinach while melting the butter for the hollandaise sauce.
• Place the 2 egg yolks in a glass bowl over a gently simmering pan of water and beat until pale.
• Add half the juice of the lemon and beat again for 10 seconds.
• Drop by drop, add the melted butter to the yolks, beating well throughout.
• When the mixture starts to thicken you can add the butter in a steady stream, whisking constantly.
• Taste, season with salt and pepper and more lemon if required.
• Remove the pan from the heat with the bowl still on top until you’re ready to serve.
• Poach two eggs and arrange on top of the steamed spinach.
• Pour the hollandaise on top and serve with hot, buttered, toast or muffins.