Eggs florentine

First prepare the spinach. Heat up a pan large enough to hold it all, and when it is very hot add a splash of olive oil and throw in the spinach. Turn it over with tongs for 1-2 minutes until wilted. Tip into a colander and press out any excess liquid. Return to the pan and season with a few gratings of nutmeg, pepper to taste and the butter. Divide into eight portions and keep warm. Preheat the grill.

To make the hollandaise, melt the butter on a low heat. It will separate to make a layer of clear golden fat (clarified butter) on top. Use a ladle to remove the clarified butter, leaving the milky residue which can be discarded. Keep the clarified butter in a warm place.

Put the egg yolks in a stainless-steel bowl with the vinegar, salt and 2 teaspoons of cold water and whisk for a few minutes. Set the bowl over a pan of simmering water and continue whisking until the mixture is pale, thick and fluffy. Remove from the pan of simmering water and slowly whisk in the clarified butter. Squeeze in the lemon juice, season with a pinch of cayenne and check the salt. Place the butter wrapper on the surface of the sauce to keep it warm and prevent a skin from forming while you finish the dish.

To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering gently crack the eggs and slip them in to the water without breaking the yolks. Poach for about 3 minutes or until the whites are set but the yolks are still soft. Meanwhile, split the muffins and toast them on both sides. Put a portion of spinach on each muffin half and warm under the grill. When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon over the hollandaise.

Note: For Eggs Benedict, instead of spinach, top each toasted muffin half with a slice of high-quality smoked ham.