A mix of crème fraîche and mustard adds all-important richness here, and saves you having to make hollandaise on Christmas morning.
- Prepare10 mins
- Cook10 mins
- Total time20 mins
Bring a large pan of water to the boil. Crack an egg into a cup, then gently tip into the boiling water. Repeat with the remaining 3 eggs. Remove the pan from the heat and set aside for 4-5 minutes, until the eggs are softly set.
Meanwhile, put the spinach in a large saucepan. Cover with a lid and cook gently for 2 minutes until wilted. Drain and squeeze out any excess liquid. Toast the muffins.
Put the spinach into a bowl and mix in the crème fraîche and mustard. Season to taste. Place a slice of ham on each ½ of a toasted muffin, then top with the spinach mixture.
Carefully remove the poached eggs from the water and serve with the muffins. Sprinkle over the chives, season with black pepper and serve.
This would work equally well with scrambled eggs, or with a slice of smoked salmon instead of the ham.