Mary Berry’s poached egg recipe has a delicious hollandaise sauce

Elevate your day with ‘s that has the most tasty ingredients.

Eggs, bacon and spinach are on top of the English muffins that are drizzled with a homemade .

Taking less than half hour to prepare, you can enjoy a delicious brunch in the comfort of your own home.

With every bite, the combination of flavours will taste extraordinarily good – and it may become a household staple.

Here’s how to recreate ‘s eggs Benedict Florentine for the perfect start to the day.

Eggs Benedict Florentine

Serves: four people

Ingredients

Eight thin rashers of smoked streaky bacon

Dash of vinegar

Four large eggs

Two English muffins, halved

Knob of butter, plus extra for spreading

200g baby spinach

For the hollandaise

Two egg yolks

One tsp white wine vinegar

100g unsalted butter, melted

Salt and black pepper

Method

Preheat the oven to 200C (180 fan/gas six). Bake, fry or grill the bacon for 10 minutes. Keep warm.

To make the hollandaise sauce

Whisk the egg yolks and white wine vinegar together in a bowl. Sit the bowl over a pan of simmering water (making sure the bowl doesn’t touch the water).

Pour in the melted butter, whisking continuously until the glossy sauce has thickened. Season with salt and pepper. Cover with cling film and set aside.

To poach the eggs

Bring the same pan of water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin and swirl the water, then slowly tip the eggs into the pan.

Simmer for three to four minutes. Meanwhile, toast the muffin halves and butter them. Once the timer is up, remove the eggs with a slotted spoon and drain on kitchen paper.

Heat a frying pan, add the butter until melted and fry the spinach until wilted, then season. Divide the muffins between four plates, add the spinach, top with the egg, spoon over the hollandaise and put two rashers on top.