Muffin with asparagus, egg and Hollandaise

Method

1. In a heat-proof bowl, whisk together the Greek yoghurt, egg yolk and lemon juice. Place the bowl over a small saucepan of simmering water and cook for about 10 minutes, stirring occasionally, until the sauce thickens.
2. While the sauce thickens, steam the asparagus over a deep saucepan, filled two-thirds with boiling water, for 2–3 minutes. Add the spinach and cook for a further minute. Remove the steamer and place on a heat-proof plate to drain. Bring the water in the saucepan to a vigorous simmer, for poaching the eggs.
3. Add the vinegar to the simmering water and stir with a wooden spoon handle to create a whirlpool. Crack one egg into a small bowl and tip it slowly into the whirlpool, egg yolk first. Cook for 2–4 minutes. Remove with a slotted spoon and place on a piece of kitchen roll. Recreate the whirlpool using the same water, and repeat.
4. Toast the muffin halves, and place on the serving plates. Add the cooked vegetables to the plate and place the poached eggs on top.
5. Remove the thickened sauce from the heat. Stir through the mustard and tarragon or dill, and spoon over the poached eggs.

Serving suggestion: To make this a lunch, serve with grilled or poached fish or white meat (240g) and steamed new potatoes.