“Most people love eggs benedict, but not many like the faff of making hollandaise, so I’ve given you a cheat. It’s not exactly hollandaise but it’s flipping delicious. Choose any protein you fancy – even crispy black pudding – and get going. ”
For the cheat’s hollandaise, set a heatproof bowl over a pan of simmering water and warm the mayo, mustard and vinegar with a splash of water, stirring occasionally.
Once combined, grate in the cheese and stir until it melts into the sauce. Taste and season. Keep it warm while you crack on with the rest of the dish.
Add the spinach and a splash of water to a pan over a medium heat. Allow the leaves to wilt and cook until all the liquid has evaporated.
Meanwhile, halve and toast your muffins.
To poach your eggs, bring a pan of water to a light simmer, add a pinch of sea salt and the vinegar, then gently add the eggs to the pan. Depending on your pan, a really soft poached egg should take around 2 minutes; a soft-to-firm one will need 4 minutes.
To check if they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon – if it feels too soft, put it back in the water for a minute or 2 to firm up. When they’re done, remove them to some kitchen paper to dry off.
Spread a thin layer of pepper jelly or chilli jam over the toasted muffins. Top with the spinach, your choice of ham, crab or salmon, an egg and some sauce. Snip over some cress, if you like, too.