An Easter take on a favourite weekend brunch. Use plain hot cross buns, not ones with chocolate.
Hollandaise Sauce: 3 egg yolks
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
200g butter, melted
Buns: 4 eggs
1 cup finely sliced spinach
1 tablespoon maple syrup
8 rashers streaky bacon
4 hot cross buns
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.
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.
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.
Microwave the bacon until crisp, about 4 minutes. Halve the buns and lightly toast or grill.
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. Serves 4.