Here's an Easter take on a favourite weekend brunch. Use plain hot cross buns, not ones with chocolate.
3 egg yolks
1 & 1/2 tbsp lemon juice
1/4 tsp salt
200g butter, melted
1 cup finely sliced spinach
1 tbsp maple syrup
8 rashers streaky bacon
4 hot cross buns
Place egg yolks, lemon juice and salt into a blender. With the motor running, pour the 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, 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