Ingredients

For the hollandaise sauce

2 large free-range egg yolks
150g/5½oz cold butter, cut into cubes
½ lemon, juice only
2 tbsp chopped chives
sea salt
For the cheese and ham waffles
250g/9oz plain flour
1 tsp baking powder
1 tsp salt
1 tbsp caster sugar
3 free-range eggs
425ml/15fl oz whole milk
115g/4oz unsalted butter
6 slices ham, shredded
100g/3½oz Cheddar, grated
For the poached eggs
4 fresh large free-range eggs
1 tsp white wine vinegar
sea salt
For the wilted spinach
75g/2½oz unsalted butter
4 handfuls fresh spinach
Method
Preheat a waffle maker to the medium setting.

To make the hollandaise, place a large heatproof bowl over a pan of gently
simmering water. Add the yolks to the bowl, whisk and slowly add the cubed butter,
bit by bit. Whisk continuously until the sauce is combined and has thickened. Add
the lemon juice, chives and a pinch of sea salt and stir through. Turn off the
heat, but keep the bowl over the pan to keep warm.

To make the waffles, melt the butter in a small pan and add to a large bowl. Add
the remaining ingredients and whisk together.

Pour the mixture into the waffle maker and cook for 6–8 minutes. If the waffle
machine makes less than four at a time, repeat with the remaining batter and keep
the cooked waffles warm in an oven set at a low temperature.

To make the poached eggs, bring a saucepan of water to the boil. Add the salt and
vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the
edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle
simmer for 3–4 minutes for the yolk to still be runny.

Remove the egg with a slotted spoon and place on a plate lined with kitchen paper.
Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water
for 1 minute, if necessary.

To make the spinach, heat the butter in a saucepan, add the spinach and cook until
wilted.

To serve, place a waffle on each plate with some wilted spinach on top. Top each
with a poached egg and pour over the hollandaise sauce.