The Dr Zeus special. It’s a beauty to make for the kids. I know I’m not fooling anyone, as it is a hollandaise, but at least your getting a bit of green into them.

Step 1: Pesto Hollandaise

Pour the egg yolks, lemon juice and sugar into a medium-sized jug and blitz for a few seconds with a wand blender. Then in a slow steady stream, while still blitzing, add the warm melted butter until all incorporated. This creates a rich thick hollandaise. Add the pesto and spinach, continuing to blitz,until hollandaise is smooth. Season with salt and fresh black pepper to taste and keep in a warm spot until ready to serve.

Step 2: Cooking and Serving

Preheat the oven to 100 degrees.

Bring a saucepan of salted water up to a boil, then add the vinegar. Toast the English muffins and keep warm in the oven.

Heat a skillet to medium to high heat. Add the oil, and sauté the ham until golden brown and crispy around the edges. Hold in the warm oven. Using the same skillet you cooked the ham in, wilt the spinach unti lthe leaves become just soft. Add a tablespoon of water to aid the wilting process. Season with a little salt and pepper and hold in the pan.

Turn down the saucepan of boiling water to a gentle simmer and poach your eggs how you like them.

Place the English muffins on warm plates. Top with ham, wilted spinach, poached eggs and finally coat everything with a liberal helping of hollandaise. Add a strong black coffee on the side and you're good to go.

Photography by Kieran Scott