5-Star Restaurant Breakfast with Poached Egg and Hollandaise Sauce

Set up a double boiler: place the container in a small pot of water and heat gradually.

Crack the egg, separate the yolk, and place it into a plastic container.

Add a splash of water, lemon juice, and season with salt and pepper.

Add the butter and place over the double boiler.

Whisk the mixture gently on the lowest speed using an electric mixer over the double boiler until thickened.

If the sauce becomes too thick, thin it out with half a teaspoon of water.

Pan-fry the bread in butter with a pinch of salt and sugar until crispy and golden.

Heat water for the poached egg, bringing it to a gentle simmer with small bubbles.

Carefully crack an egg into a small bowl and poach in the water for about 3 minutes.

Layer spinach and ham onto the toasted bread.

Remove the finished egg with a slotted spoon and place it on a paper towel to drain excess water.