Salmon Eggs Benedict

1. For a simply made hollandaise sauce, place lemon juice and egg yolks in a blender and blend until lightened slightly in colour. While the blender is running, very slowly pour the hot melted butter into the blender in a steady stream until a thick and silky sauce forms. Season to taste.
2. To poach your eggs, pour 8cm-10cm of water into a pot, bring to a gentle simmer then add vinegar. Crack 1 egg into a small bowl or small bowl or cup. Swirl the simmering water to createa whirlpool, then carefully pour your egg into the middle. Repeat with all eggs. Leave eggs to poach for 2 ½-3 minutes or until cooked to your liking. Remove eggs from the water with a slotted spoon and place on a paper towel to dry.
3. While your eggs are poaching, wilt your spinach leaves by placing them in a saucepan over a medium head with a teaspoon of butter and seasoned with salt and pepper. This will only take 1-2 minutes.
4. Spear your English Muffins all around with a fork to split them open then toast.
5. To assemble your eggs benedict, top your four toasted English muffin halves with the wilted spinach, followed by the slices of smoked salmon, place a poached egg on top of each and lastly finish by pouring your hollandaise sauce on top.

TIP: Did you know you can poach your eggs in advance? Perfect for when you need large quantities. The day before, simply poach your eggs as you usually would until the whites are firm and the yolk runny. Remove each egg and place them in a bowl of ice water and pop in the fridge. The next morning, bring a pot of water to the boil bring then turn the heat to low and gently lower the poached eggs into the water all at once to reheat for 30-60 seconds, or until hot throughout.