1 x pack of English Muffins
1 x pack of Angel Bay Premium Angus patties
1 x cup of grated cheese
250g of streaky bacon
120g of fresh spinach
Jar of hollandaise sauce
In a fry pan cook the bacon until crispy.
Cook the Angel Bay Premium Angus patties according to the packet instructions - we suggest in the oven. When the patties are almost done, sprinkle on the cheese and cook until the cheese has melted.
In a pot, half full with water, get the water boiling and add 1 tablespoon of white vinegar.
When the water is boiling, stir the water and get it swirling and then crack in the eggs. Turn the water down to a medium-low heat and continue to gently swirl the water. Cook for 3-5 minutes, until the yolk is cooked as desired. Remove the eggs with a slotted spoon and sit on a paper towel.
Gently wilt the spinach in boiling water (or put the spinach in a sieve and gently pour boiling water over the spinach).
Lightly toast the English muffins in the toaster.
Now you're ready to serve, butter the bottom muffin and layer the patty, bacon, the wilted spinach, the poached egg and a generous drizzle of hollandaise sauce.
Pop on the lid, and enjoy!