Eggs Benedict

1. 1

   Melt butter in a frying pan over medium heat. Add spinach and cook for 2-3 mins, until wilted. Set aside and cover to keep warm.

2. 2

   Half-fill a deep frying pan with water. Add vinegar. Bring to a boil then reduce heat. Crack each egg into a small bowl and slide into simmering water. Cook for 2-3 mins, until whites have set and yolks are still runny. Drain on paper towels.

3. 3

   Meanwhile, arrange English muffins on serving plates. Top with spinach, ham and poached eggs. Drizzle with hollandaise and grind pepper over top.

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