Mary Berry's eggs benedict simple enough to make at home is a total 'treat'

A classic breakfast option is the eggs benedict, a dish found so tricky to make for yourself that many opt for going out for breakfast instead. If you want to give it a go, celebrity chef Mary Berry has a method for making this delicious breakfast, including a stress-free way to poach the egg. Sharing the recipe, which was originally published in her 2018 book Classic, Mary writes: "A classic dish, such a treat to have when eating out but thought to be tricky at home – it needs care but is well worthwhile, have a go! Use smoked bacon if liked.

" Her top tip when making eggs benedict is to avoid panicking when you pour the egg into the poaching water. As she explains: "The egg white will naturally spread out, but it comes together as it cooks, and you can tidy the edges at the end when the cooked egg is draining on kitchen paper." Mary also recommends using a hand whisk when making the hollandaise sauce, as this will give you greater control over the desired texture.



Mary Berry's egg benedict with spinach Ingredients (Serves four) Butter for spreading and frying Four eggs Two English muffins 200g (7oz) baby spinach Eight thin rashes of smoky bacon, if using For the hollandaise sauce: Two egg yolks One tsp white wine vinegar, plus a little bit extra for poaching the eggs 100g (4oz) unsalted butter, melted Salt and freshly ground black pepper Method Start by frying the bacon (if using) for four or five minutes until crisp, then set aside to keep warm. Then begin making the hollandaise sauce, using a hand whisk to whisk the yolks and vinegar together in a medium bowl until blended. Set the bowl over a saucepan of gently simmering water.

Gradually pour in the melted butter in a thin stream, whisking continuously over the heat, until the sauce has thickened and become glossy. Season with salt and pepper if desired. Remove from the heat, cover the bowl with cling film and set aside.

Now bring the same pan of water to boil, adding more if needed (enough to poach the eggs). Reduce the heat to a simmer and add a splash of vinegar. Crack each egg into a ramekin or a cup, swirl the water with a spoon and then carefully drop them into the pan.

Leave until the white is just beginning to set and carefully turn with a slotted spoon to form into an oval shape. Simmer for 3–4 minutes or until the white is set and the yolk is soft in the middle. Keep an eye on the eggs and if the water starts to bubble, turn it down to stop it from disrupting the egg's shape.

Use a slotted spoon, carefully lift out and drain on kitchen paper. Toast and butter the muffins. Then melt a knob of butter in a frying pan and briefly fry the spinach until wilted, then season with salt and pepper.

To serve, spoon some spinach onto each muffin half, top with an egg and a spoonful of hollandaise and arrange two bacon rashers on top..