To make the hollandaise:
Set a small pot half filled with water on to boil then turn
down to a simmer Place the four yolks and vinegar into a stainless steel
bowl. Place onto the pot of simmering water whisking until the mixture is very
thick. Lift the bowl every now and then if your mixture looks like it might scramble. Remove from heat and very slowly drizzle in the
butter whisking all the time. Get someone to hold the bowl while you whisk. Finish sauce with a good squeeze of lemon
juice and a little sea salt. Put into a small container with a lid on, and
put aside. Place the toasted muffinon to warm serving plate.
Top with a small handful of fresh baby spinach. Place three slices of warm fried haloumi over. Spread
1T of pesto over the cheese. Top with soft poached eggs and hollandaise sauce.