Rachel Khoo: Cheat's Eggs Benedict

I can’t think of a better way to kick off the weekend than with a homemade brunch.

But when I crawl out of bed, the last thing on my mind is slaving over a hollandaise sauce for an elaborate Eggs Benedict, all the while running the risk of it splitting. So here is my cheat’s take on the classic breakfast dish, which, with the addition of the spinach, is technically more an Eggs Florentine. I use frozen spinach as it is a handy thing to have in your freezer, but, of course, fresh would work just as well.

CHEAT'S EGGS BENEDICT

Serves 2

160g frozen spinach

1 English muffin

2 medium free-range eggs

Sea salt

Black pepper

½ tsp sumac

½-1 tsp harissa paste (depending

on your desired heat)

80g Greek yoghurt

30g salted butter

Place the frozen spinach in a heatproof bowl and pour over enough boiling water to cover the spinach entirely. Set aside for 5-10 minutes to defrost.

Cut the muffin in half and toast under the grill or in a toaster.

In the meantime, bring a medium saucepan of salted water to a gentle simmer and maintain on a medium heat. Crack one of the eggs into a wine glass

(I find this makes it easier to guide it into the water). Using a wooden spoon, stir the water to create a little whirlpool, then pour the first egg into the centre. Repeat with the second and leave to cook for 2-3 minutes. Remove the eggs with a slotted spoon and drain on kitchen roll or a clean tea towel. (Cut off any stray bits of white to tidy them up.) Season.

Drain the spinach into a colander and squeeze out the excess water. Season with salt and pepper and a sprinkle of sumac. Mix the harissa with the yoghurt. Spread each muffin half with butter and divide the spinach between them followed by the eggs, then dollop on the harissa yoghurt. Serve immediately, preferably with a Bloody Mary.