i love a good poached egg, its probably my all time favorite breakfast. especially when teamed with a nice hot cuppa english tea and a fresh orange juice.

poaching eggs
i find it helps if you have a lot of water, and use your eggs at room temperature. i always add some white vinegar to the water as it helps the egg white to congeal (stay together) and gives a better final shape. bring a pan of water to a steady simmer, softly swirl the water, and gently crack the eggs in one at a time. turn the heat right down and cover. leave the eggs like this for about 2 minutes and then scoop out.

choose a really nice bread and lightly toast. i like ciabatta

pile on some wilted baby spinach

lay over some ham or salmon

add 2 eggs on top

and spoon over the hollandaise sauce

hollandaise sauce
this is traditionally a tricky sauce to make, but i find with a little patience it works quite well.
add the egg yolks and lemon juice to a bowl and whisk together well. melt your butter but do not overheat as if it is too hot it may scramble your egg yolks and split your sauce. very slowly drizzle into the egg yolks while whisking. the sauce should thicken up as you do this. some recipes call for dijon mustard to be added, but i like the simplicity of the lemon and butter alone.

3 egg yolks
1 tablespoon lemon juice
1/2 cup butter
1/4 teaspoon dijon mustard (optional, if you use this beat it in with the yolks in the first step)