Eggs Florentine

OK, this is not a true hollandaise sauce, complete with half a block of butter - but this yoghurt sauce, flavoured with sun-dried tomatoes and lots of lemon juice, is the perfect alternative and much healthier. We've also swapped English muffins for crumpets to change things up. Hot crumpets are perfect for soaking up all that lovely sauce. make sure you squeeze as much liquid from your spinach as you can so things don't get soggy. No one likes a soggy bottom!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pan of water to the boil. Meanwhile, add the yoghurt, sun-dried tomatoes, lemon juice and hot sauce to a blender with a generous seasoning of salt and pepper. Whizz until smooth and adjust to taste.

Step 2

Get the crumpets in the toaster for 2 minutes. Set aside until you're ready.

Step 3

Add the vinegar to the boiling water and turn the heat right down to a bare simmer. Crack the eggs directly into the water to poach - don't worry about whirlpools or any other faff; they'll still taste great even if they've got wispy bits of whites. For runny yolks you'll only need to cook the eggs for about 2 minutes - use a slotted spoon to get them out and poke the yolk with your finger, and if it feels bouncy and not jelly-ish, they're ready.

Step 4

In a separate dry pan, wilt the spinach - alternatively, you can do this in the microwave if you don't want to get another pan dirty! Once it's wilted, tip it into a sieve and squeeze out any excess moisture. Season well.

Step 5

Serve the spinach on top of the crumpets, topped with a poached egg and a decent spoonful of the yoghurt sauce. Finish with a nice sprinkle of cayenne or chilli flakes, if you like, and tuck in.