- Step 1
To make the hollandaise sauce, combine the vinegar, peppercorns and shallot in a small saucepan over low heat. Bring to a simmer and cook, uncovered, for 3-5 minutes or until mixture reduces to 2 teaspoons. Remove from heat and strain through a fine sieve.
- Step 2
Place the vinegar reduction and egg yolks in a medium heatproof bowl over a saucepan that is half-filled with simmering water. Use a balloon whisk to whisk, while very gradually adding the melted butter in a thin, steady stream. Whisk until thick and creamy. Remove from heat. Season to taste with salt and ground white pepper. Add the lemon juice and stir to combine. Cover with foil and set aside.
- Step 3
Heat a large frying pan over high heat. Add the bacon rashers and cook for 2 minutes each side or until crisp. Transfer to a plate. Melt the butter in the pan until foaming. Add the spinach and cook, stirring, for 3-4 minutes or until spinach wilts. Season to taste with salt and pepper.
- Step 4
Add vinegar to a deep frying pan filled with water and bring to the boil over high heat. Reduce heat to low and bring to a gentle simmer. Crack 1 egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Gently slide the egg into the water and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover loosely with aluminium foil to keep warm and repeat with the remaining eggs.
- Step 5
Place the toast on the serving plates. Spoon the spinach and bacon over the toast slices. Top with the poached eggs and drizzle with hollandaise sauce. Season with freshly ground black pepper and serve immediately.
Tip: Adding vinegar to the cooking water when you are poaching eggs will immediately set the eggwhite as it cooks, giving the final poached egg a better shape.
Low FODMAP diet tip: Make this a Low FODMAP recipe by replacing ciabatta/sourdough/English muffin with toasted gluten free bread. Omit shallot and use an extra grind or two of salt instead.