Eggs Benedict

To poach eggs, half-fill a large shallow frying pan with water; and bring to the boil. Break 1 egg into a cup, then slide into pan. Repeat with three eggs.

When all 4 eggs are in the pan, allow the water to return to the boil Cover the pan, turn off the heat; stand about 4 minutes or until light film of egg white sets over yolks. Remove the egg with a slotted spoon and drain on absorbent paper; cover to keep warm. Repeat with the remaining 3 eggs.

Gently wilt the baby spinach leaves in a warm frying pan and set aside.

To heat the hollandaise sauce simply pour the contents of the bottle into a microwave-proof bowl, cover, and heat on high for 1 minute. Then stir, before heating for another 30 seconds. NB: Do not heat the bottle up in the microwave.

Split muffins in half and toast until golden brown. Serve muffins topped with the ham and the poached eggs. Drizzle with a generous serving of hollandaise sauce, and finally top with the baby spinach.