Hot cross buns benny

An Easter take on a favourite weekend brunch. Use plain hot cross buns, not ones with chocolate.

Hollandaise sauce

3	Eggs, yolks
1 ½ Tbsp	Lemon juice
¼	Salt
200 g	Butter, melted

Buns

4	Eggs
1 cup	Spinach, finely sliced
1 Tbsp	Maple syrup
8	Streaky bacon, rashers

Directions

1. Place the egg yolks, lemon juice and salt into a blender. With the motor running, pour the warm melted butter into the blender in a thin stream.
2. Keep the sauce warm by standing the blender in a bowl of warm water. Alternatively, store the sauce in a warmed vacuum flask. Makes about 1 cup.
3. Poach the eggs in water, until just set. (Add a little vinegar to help them set, if preferred.) Blanch the spinach, drain well and toss with the maple syrup.
4. Microwave the bacon until crisp, about 4 minutes. Halve 4 hot cross buns and lightly toast or grill.
5. Place the spinach on the bun bases, top each with a rasher of bacon, an egg, hollandaise sauce and the remaining bacon. Place the bun tops on the side.