Ingreadient :

• 2 large eggs, fresh
• 1 tsp white wine vinegar
• Salt and pepper

To serve –

• 1 bag of baby spinach, wilted
• 4 slices smoked salmon

Crumpet Mix - Makes 8-10

• 175g strong white bread flour
• 175g Plain flour
• 2x7g yeast sachets
• 1 tsp caster sugar
• ½ tsp bicarbonate soda
• 1 tsp salt
• 350ml warm full fat milk
• 100 ml warm water

For the Hollandaise Sauce

• 3 egg yolks
• 125g melted butter
• ½ tsp white wine vinegar
• squeeze lemon juice

To serve

• Smoked salmon

Direction :

1. Whisk all the ingredients together for the crumpet mix, cover and leave to prove in a warm place for 2 to 3 hours.
2. Warm a large, flat griddle pan, then brush with butter. Pour the batter into buttered rings and cook over a medium heat for 3 minutes. Remove the ring and flip over and cook for a further 2 minutes, keep warm.
3. For the sauce, whisk the eggs in a large glass bowl over a pan of boiling water. Add the vinegar and slowly whisk in the butter. Then, season and whisk in the lemon juice, keep warm over the hot water but take off the heat.
4. To make the poached eggs, bring a large pan of boiling water to the boil, and add the vinegar. Using a whisk, make a swirl in the centre of the water, drop the egg in the centre of the swirl and cook for 2 to 3 minutes.
5. Using a slotted spoon, scoop the egg into a bowl of iced water and repeat with the other egg.
6. To serve, plunge the eggs into boiling water for 30 seconds, spoon the spinach onto the crumpet with the salmon top with the drained egg. Spoon over some Hollandaise sauce, and season to taste