Serves 2

Prep time 15 minutes


2 bread muffins
4 free range eggs
500ml water
100ml white vinegar
2 pinches rock salt
Ice Cubes
4 slices smoked salmon

Ingredients For Poached Eggs

4 Free Range Eggs
500ml Water
100ml White Vinegar
2pinches Rock Salt
Ice Cubes

Ingredients For Hollandaise Sauce

4 free range egg yolks
200ml clarified butter
1tbsp. Dijon mustard
20ml tarragon vinegar
Pinch of fine salt

Ingredients For Wilted Spinach

50g baby spinach
2 knobs salted butter


Cut bread muffins in half and toast them on a hot pan.

Boil water, vinegar and rock salt in a saucepan. Bring to boil and then reduce to a simmer. Prepare a timer. Gently stir water so it forms a whirlpool, and crack the eggs, dropping them separately into the water and start the timer to 4 minutes. When it rings, scoop up eggs and gently put them in ice cold bath to prevent from overcooking and set them aside.

Reheat them in another bowl with clean water before serving for about a minute at poaching temperature.

Top tip: Trim the base of muffin to prevent it from wobbling when plating. If bread muffin is not available, Maltese bread or any kind of bread can be used up to your liking.

Method For Hollandaise Sauce

Fill a saucepan with water and bring to a boil before lowering to a simmer. Separate egg yolks from the whites and place yolks, Dijon mustard and salt in a mixing bowl. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously. Slowly pour in clarified butter and mixture will start to emulsify. Add the tarragon vinegar and give a final whisk. Put the hollandaise in a piping bag or squeeze bottle.

Method For Wilted Spinach

Heat a non-stick pan and melt the butter. When it foams put baby spinach and toss frequently. Set aside.

Serve and assemble according to picture.