Freshness @ Home: Poached egg with spinach and holandaise sauce

One of Rom's favourite things that he's been missing - poached eggs. I must admit I haven't yet mastered how to poach the perfect egg but this was as good as it got on the day.

How to poach an egg

1. Get a pan and fill it with 3 inches of water and boil
2. Once it is boiling add a tbs of vinegar (you could add cider vinegar to give it taste), the vinegar helps the egg stick together.
3. Crack the egg close to the pan and carefully place it in the centre. Turn down the heat and put the lid on and come back in 2 mins
4. With a slotted spoon remove from the pan and allow the water to drip from the egg and then place it on the plate to serve.

Hollandaise sauce
Ingredients
1 egg
1 lemon (juiced)
1 cup of milk
salt and pepper to taste

Method

1. In a bowl combine egg, lemon juice and beat together
2. In a saucepan place the milk and allow to simmer
3. Once the milk is simmering add the combined egg and lemon juice into the pan (turn the heat down) and continue to stir so that the egg doesn't coagulate
4. Add salt and pepper to taste (you can replace the pepper with cayanne pepper if you wish)