Poached Eggs on English Muffins with Hollandaise

  1. To make the hollandaise, process 1 tablespoon of white wine vinegar and 2 egg yolks in a food processor. With motor running, slowly add 150g of melted butter in a thin stream. Stir in 1 tablespoon lemon juice and season with salt and pepper. Cover surface with wrap.
  2. Fill a saucepan two-thirds full with water. Add a pinch of salt and bring to boil over medium-high heat. Reduce heat to medium-low. Break 1 egg into a saucer. Stir water until whirlpool forms, slide egg in. Cook without stirring for 3 minutes for soft yolk. Transfer to plate with slotted spoon, repeat with 3 more eggs.
  3. Meanwhile, toast 4 English Muffins. Top bases with spinach, ham, coriander and eggs. Drizzle with hollandaise sauce. Top with muffin tops. Serve.

Recipe courtesy of Taste.