Mary Berry's eggs benedict with spinach is perfect for Christmas morning

dailyrecord.co.uk:

A classic Christmas morning breakfast is eggs, whether they are fried, poached or scrambled. Poached eggs are such a difficult thing to achieve, but Mary Berry has come to the rescue with a recipe that makes them simple and tasty.In her recipe posted on the official Mary Berry website, the chef said: "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!"Read on below for Mary Berry's classic eggs benedict recipe with bacon and spinach.For the hollandaise sauce:Fry the bacon for four to five minutes until crisp, in a dry, nonstick frying pan over a high heat or under the grill, then set aside to keep warm.Begin by making the hollandaise sauce, taking a hand whisk to whip up the yolks and vinegar together in a bowl until it is blended.

Set this bowl over a pan with gently simmering water inside, and gradually pour in the melted butter in a thin stream.Season with salt and pepper, then remove from the heat, cover the bowl with cling film and set aside.

Use the same water to bring to a boil, and add some vinegar to it. Then, crack each egg into a cup, swirl the water with a spoon and carefully drop each egg individually 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 this for three to four minutes, and don't allow the water to boil or else it'll upset the egg's shape.Using a slotted spoon, carefully lift out and drain on kitchen paper.