So I've taken my new found love for poached eggs a step further and have now made my own Eggs Benedict with smoked salmon from scratch. Here's how it turned out...

The Ingredients:

• Spinach leaves

• Smoked salmon

• 4 whole eggs

• 2 slices of toasted sourdough

• Salt and freshly ground black pepper

I never knew hollandaise sauce had so few ingredients, but all you need is:

• 100g/ 3 1/2 of butter

• 2 eggs yolks

• 1 tsp lemon juice plus extra if needed

• 1/2 English mustard

The saucy bit...

• Melt the butter in a small pan.

• In a bowl set over a pan of simmering water, mix the eggs, lemon juice and mustard. gradually spoon in tiny drop of the warm melted butter leaving any solid bits in the pan - keep whisking all the time!

• Make sure you only add tiny drops at a time, mine was going well until I drop too much butter in and it split!

• Season and loosen the mixture with a little more lemon juice if needed and keep it warm.

Eggs...

• Put enough water to come up to 5cm into a large pan and bring to the boil over a high heat.

• Reduce the heat down to a shudder.

• Crack each egg into a teacup and carefully slide it into the water on separate sides of the pan.

• Cook for 3mins till the white has set.

• Remove using a slotted spoon and drain on kitchen paper if needed.

Present...

• Top the toasts with the glazed ham, poached eggs and then spoon the warm hollandaise over the top.

• Finish with some cracked black pepper and the pumpkin seeds.

TUCK IN!