Eggs Benedict

30g butter
80g packet baby spinach leaves
4 slices ham
1 tbsp white vinegar
8 eggs
4 English muffins, halved
1/2 cup prepared hollandaise sauce

1. Melt half the butter in a frying pan on medium. Add spinach and cooked until wilted.

2. Melt remaining butter in same pain on medium. Add ham and cook 1-2 mins on each side until golden. Keep warm in pan.

3. Heat a frying pain half full of water with vinegar on high until boiling. Reduce the heat to low and simmer very gently. Slide eggs one by one into the water and cooking for 2-3 mins splashing with hot water until the whites are set and yolks are still running.

4. Arrange toasted muffins on plates. Top with ham and spinach. Remove eggs from water with a slotted spoon. Allow to drain and place on spinach. Drizzle with hollandaise and finish with cracked pepper.