To poach the eggs, bring a large saucepan of water to the boil, reduce to a simmer and add the vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. Simmer for 3–4 minutes or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper.
Gently cook most of Florette Baby Spinach leaves in a saucepan until wilted.
Place two muffin halves on each plate. Top each half with some wilted spinach, bacon and a poached egg to create a stack. Top with a spoonful of hollandaise sauce and sprinkle with chives. Serve with the remaining Florette Baby Spinach leaves.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
