This photograph is of Paul's eggs I like mine with baby spinach too.
An old post I am finally up-dating with some details.
This hollandaise was made on soy butter, a small gesture to reduce the impact of the cholestorol laden nature of this breakfast indulgence.
2 toasted crumpets avocado on each toasted crumpet or pesto if you have some handy smoked salmon for each crumpet 2 poached eggs for each crumpet hollandaise sauce freshly ground pepper
I like to poach my eggs in a large saute pan of hot water (with a dash of vinegar in the just simmering water) by breaking the egg onto a saucer then swirling the hot water with a spoon and sliding in the egg. Using this method I am able to cook 4 eggs fairly quickly.
I make the hollandaise in the microwave and my measurements are a bit slap dash.
Put 2 egg yolks in a medium bowl, add some white pepper and sea salt to taste (just a pinch) and 2 tablespoons of white vinegar and whisk together till combined. In a separate bowl melt about 80 grams of butter in the microwave and add to the egg mixture and combine with a whisk.
Then on either 1/2 power or 3/4 power place the egg and butter mixture in the microwave and in short bursts (45second and less as you progress) cook the mixture - taking it out at intervals and whisking. The mixture is done when it is like a thick pouring custard.