Spinach and pancetta muffins with poached eggs and mustard hollandaise

Preheat the oven to 200ºC and lightly grease the openings of a large muffin tray.

For the muffins, sift the flour, baking powder and salt together and stir in the feta, Cheddar and chives.

In a separate bowl, mix together the chilli sauce, egg, milk and oil. Pour this mixture into the dry ingredients and mix until just combined. Stir in the pancetta and spinach.

Spoon the mixture into the openings of the muffin tray and bake until golden brown and cooked, about15 – 20 minutes. Remove from the oven and set aside to keep warm.

For the hollandaise, place a heatproof bowl over a pot of gently simmering water (or use a double boiler). Whisk the yolks with the vinegar and smooth mustard over the heat until pale and frothy. Remove the pot from the heat, keeping the bowl over the pot. Gently whisk in the butter, 30ml (1 tbsp) at a time. Whisk until all the butter is incorporated. Stir in the wholegrain mustard and season. If the sauce is too thick, whisk in a teaspoon of warm water. Keep warm until ready to serve.

For the eggs, place the water and vinegar in a pot and bring to a gentle simmer. Crack 1 egg into a cup and gently slide it into the pot. Poach for 3 – 4 minutes for a soft poached egg. Remove with a slotted spoon and set aside to keep warm. Repeat for the remaining eggs.

Serve the poached eggs on the muffins, topped with warm hollandaise sauce.