Filled with heavenly benediction

Woke up to spring sunshine so after walking the dog I went out for Sunday Brunch. On the menu; Eggs Benedict served with spinach, upon request, (instead of ham). I quite often make poached eggs on toast at home but it seems more of a treat to eat them Benedict style on an English muffin with just a smidge of brown sauce on the side.

There are several theories as to why these eggs are so named but the most likely is that New Yorker Lemuel Benedict visited the Waldorf Astoria and asked for a hangover cure combination of toast, bacon, two poached eggs and a hooker (splodge) of hollandaise sauce. And the rest, as they say, is history.

On a Jamie Oliver Ministry of Food course some years ago, the first thing we were taught was how to make the perfect poached eggs. Friends scoffed at how basic a lesson that was. However, since then I have followed the simple rules and, in our house at least, am a legend in that department. Look it up. I'm sure Jamie won't mind you poaching his ideas!