• 4 poached eggs (free-range)
• 4 rosti (see recipe for Kumara rosti if high carbohydrate / follicular phase)
• 4 rashers bacon
• 2 handfuls spinach leaves
• 1 Tbsp butter

Hollandaise sauce

• 250g butter
• 2 egg yolks (free-range)
• 1 tsp apple cider vinegar
• 1tsp water
• salt and pepper for seasoning
• small handful of chives (optional)

1. Poach the eggs (see recipe) and reserve them in cold water
2. Make the Hollandaise sauce by placing a medium pot of water on medium heat
3. Melt butter in a small pot and pour into a jug
4. Rest until the oil rises to the top
5. While the butter is resting add egg yolk, vinegar and water to a mixing bowl, whisk
6. Chop the chives if using
7. Place the bowl on top of the simmering pot of water, continue whisking until it has thickened and feels warm-hot
8. Remove the bowl from the heat (keep the pot of water on heat) and slowly begin whisking in the melted butter, using the top oily portion only
9. Season with salt and pepper
10. Add chives if using
11. Reheat the rosti (see recipe) and place on a plate
12. Heat a pan at medium heat and pan fry the bacon till browned or crispy, place on plate with rosti
13. Bring the same pan back to a medium-low heat, add the butter and spinach leaves, cook until wilted - approximately 2 minutes
14. Reheat the eggs in the pot of boiling water for 60 seconds, drain, season and place on top of rosti stack
15. While the eggs are reheating season the spinach, place bacon on top of spinach
16. Pour the hollandaise sauce over top of eggs - reserving leftover in a sealed jar in the fridge
17. Enjoy!

When adding the separated layer of melted butter to the yolk mixture, pour in a slow and steady manner