Eggs Benedict with Spinach | Mary Berry

Ingredients

• 8 thin rashers of streaky bacon
• Butter, for spreading and frying
• 4 eggs
• 2 English muffins, sliced in half
• 200g (7oz) baby spinach
• For the Hollandaise Sauce
• 2 egg yolks
• 1 tsp white wine vinegar, plus extra for poaching the eggs
• 100g (4oz) unsalted butter, melted
• Salt and freshly ground black pepper