Eggs Benedict with Delcado hollandaise

Method

Serves 1, makes 2 cups of sauce. (This recipe was created by Guy Turland for Delcado/Delroy Orchards.)

To make the hollandaise, place all the ingredients into a blender and puree until smooth. Add a drizzle of extra water or lemon juice if needed to create a smooth sauce.

Taste and season with salt and pepper. Toast the sourdough.

Bring a large pot of water to the boil, add the vinegar, then reduce the heat to low.

Gently crack the eggs in the water, one at a time, and cook for 3 minutes.

Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water.

Wilt the spinach in a pan on medium heat with the olive oil, salt and pepper.

Layer the toast with spinach, ham and poached eggs, then top with the luscious hollandaise sauce. Enjoy hot.