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It's always nice to treat yourself to brunch after a good lie in. This recipe is great for your mid-morning meal, adding grilled apple and spinach to the classic perfectly poached eggs on a toasted english muffin, all topped with creamy hollandaise sauce.
For the Hollandaise sauce:
whisk the egg yolk in a large mixing bowl over a pan of simmering water.
splash in the lemon juice and white wine vinegar whilst whisking.
add the melted butter gradually to form a thick sauce, whisking continuously as you do.
remove from the heat and transfer in to a serving bowl to prevent over cooking, season with salt and pepper.
slice the apple horizontally and cut the core out with a small cutter.
grill the apple slices in a hot pan, using a little oil on each slice if necessary.
slap the ham into the pan to heat through too.
poach the eggs in simmering water for 3 minutes each.
slice the English muffins in half horizontally and toast.
place a toasted muffin half on a plate, top with spinach leaves, the hot apple slice and ham then arrange a poached egg on top.
finish with a spoonful of the Hollandaise sauce and serve immediately.
serves 4 as a light breakfast or 2 for brunch