Eggs Royale on Crumpets

Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the middle shelf until tender, 10-12 mins.

Meanwhile, heat a medium frying pan on high heat (no oil). When hot, place half the butter in the pan and let it melt. Add the baby spinach, season with salt and pepper and add a splash of water. Stir-fry until wilted and piping hot, 2-3 mins. Once cooked, pop onto a plate and cover with foil to keep warm. In a small saucepan, heat the hollandaise until piping hot. Stir in half the chives, then remove from the heat.

(If you would like poached eggs, see the next step). Add a drizzle of oil in the same pan you cooked the spinach in, heat to medium-high. Once the oil is nice and hot, crack in each egg (2 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Remove the pan from the heat.

If you'd rather poach your eggs, bring a large saucepan of water to the boil. Once your water is boiling, add a splash of vinegar (if you have any). Crack each egg into a small glass or ramekin. Using a large spoon, swirl the water to create a whirlpool in the pan. Carefully drop the eggs, one by one, into the centre of the whirlpool and turn the heat down to a simmer. Cook until the white is completely firm, 2-3 minutes. TIP: This will give you a runny yolk, if you want your egg a bit less runny, cook for another 1 min. When cooked, use a slotted spoon to carefully remove each egg and place on a plate lined with kitchen paper to drain.