Green eggs and ham

The Dr Seuss special. It’s a beauty to make for the kids and I know I’m not fooling anyone as it is a hollandaise, but at least you’re getting a bit of green into them.

Ingredients

2 Tbsp	White vinegar
6	English muffins
1 splash	Oil, to cook
6 handfuls	Spinach
12 slices	Ham, good quality
12	Free-range eggs

Pesto hollandaise

4	Eggs, yolks only
2 Tbsp	Lemons, juice
¼ tsp	Sugar
5 Tbsp	Basil pesto
350 g	Butter, melted, warm
1 handful	Spinach, washed, stems removed

Directions

1. Heat the oven to 100C.
2. Place a saucepan of salted water on the heat and bring to the boil, then add the vinegar.
3. Toast the english muffins and keep warm in the oven.
4. Heat a skillet to medium to high heat. Add the oil, and fry the ham until golden brown and crispy around the edges. Keep warm in the oven.
5. Using the same skillet you cooked the ham in, wilt the spinach. Add a tablespoon of water to aid the process.
6. Cook until the leaves just become soft. Hold in the pan, season with a little salt and freshly ground black pepper.
7. Turn the pan water down to a gentle simmer. Poach your eggs to desired doneness.
8. Place the english muffins on warm plates. Top with ham, wilted spinach, poached eggs and finally coat everything with a liberal helping of hollandaise.
9. Strong black coffee and you're good to go.

Pesto hollandaise

1. Pour the egg yolks, lemon juice and sugar into a medium sized jug.
2. Blitz for a few seconds with a wand blender, then in a slow steady stream add the warm melted butter until all incorporated creating a rich thick hollandaise.
3. Now add the pesto and spinach, continuing until hollandaise is smooth.
4. Season with flaky sea salt and freshly ground black pepper to taste and keep in a warm spot until ready to serve.