Ingredients

80 gram baby spinach leaves

4 wholemeal muffins, split, toasted

4 poached eggs

1 punnet yellow and red grape tomatoes, fried

Light hollandaise

1 cup low-fat whole egg mayonnaise

1 teaspoon grated lemon zest

1 teaspoon dijon mustard

1 tablespoon lemon juice

1 tablespoon fresh tarragon, finely chopped

1 pinch cayenne pepper

Method

1.Place spinach in a bowl. Cover with boiling water to blanch. Drain and pat dry with paper towel. Set aside.

2.To make the light hollandaise, mix together mayonnaise, lemon zest and mustard in a heatproof bowl. Whisk over a saucepan of simmering water until warm. Remove from heat and stir in lemon juice, tarragon and cayenne pepper. Season to taste.

3.Arrange muffins on plates. Top with spinach and poached egg. Drizzle with light hollandaise. Serve with fried tomatoes.

To poach eggs, break into a frying pan of gently simmering water with a splash of vinegar. Simmer until cooked, splashing a little hot water over the eggs during cooking. Fry tomatoes in a lightly greased frying pan until tender.
Note

Women's Weekly Food