EGGS BENEDICT

This classic dish is said to have been created at Delmonico’s restaurant in Manhattan for a Mr Benedict, a stockbroker.

Serves 4

4 large eggs

1tsp olive oil

2 English muffins, halved

200g (7oz) spinach, washed

8 slices of ham or cooked back bacon

For the hollandaise

1 large egg yolk

1tsp white wine vinegar

300g (10½oz) clarified butter (ghee, from supermarkets)

Sea salt and freshly ground black pepper

To serve

1tsp chives, chopped

Fill a bowl with water and a handful of ice cubes. Then bring a large pan of water to the boil, use a whisk to create a fast whirl and crack an egg into the hot water. Cook for 2-3 minutes. Lift out with a slotted spoon, drop into the iced water to cool and drain on a plate lined with kitchen paper. Repeat with the other eggs.

To make the hollandaise, whisk the yolk and vinegar in a heatproof bowl. Place over the pan of boiling water you cooked the eggs in, making sure the base doesn’t touch the water. Add the butter slowly, whisking until thick. Season and keep warm.

Keep the pan of hot water to one side. Heat a frying pan, add the oil and toast the muffins, then set aside. Add the spinach to the same pan and wilt. Lower each egg into the hot water for 30 seconds to warm through.

Pop a muffin half on each plate, top with spinach, bacon or ham and an egg, then the sauce and chives.