date:Oct 18, 2013
Use a large spoon to stir the water to create a whirlpool. Gently slide the egg into the water and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover loosely with aluminium foil to keep warm and repeat with the remaining eggs.
5. Place the toast on the serving plates. Spoon the spinach and bacon over the toast slices. Top with the poached eggs and drizzle with hollandaise sauce. Season with freshly ground black pepper and serv