Poached egg, air dried ham, wilted spinach in a muffin stack

1. Bring a pan of water to a rolling boil and add 2 tablespoon of White wine vinegar.

2. Crack open 2 eggs and gently lower them into the pan of water and cook for 4 1/2 minutes.

3.  Heat a frying pan up with a dash of cold pressed rapeseed oil and empty the spinach into it, turning the leaves until they have wilted down. 

4. Cut the muffins in half and toast until a golden colour.

5. Place the halved muffin on a plate and layer the spinach and ham followed by the lid of the muffin and then repeat again with the spinach and ham.

6. Place the poached egg on the top and spoon over the hollandaise sauce.