Festive eggs royale

Melt the butter over a medium-high heat in a large frying pan (ideally high-sided or a sauté pan). Fry the spinach with a pinch of salt for 2-3 minutes until wilted. Tip into a sieve and drain, then press to extract as much liquid as possible.

Rinse out the pan, then half-fill with just-boiled water from the kettle. Set over a medium-low heat so that there are just occasional bubbles rising to the top. Crack one egg into a ramekin, then slip the egg into the water. Repeat with the remaining eggs, keeping them well apart. Poach for 3-4 minutes or until the whites are set but the yolks still soft. Meanwhile, heat the hollandaise sauce in a pan according to pack instructions.

Toast the muffin halves, then divide the pack of salmon and the spinach between them. Use a slotted spoon to lift the eggs from the water and pat dry with kitchen paper. Set each egg on top of the spinach, then drizzle over the hollandaise (add a splash of water to loosen if needed). Finish with 1 tsp salmon caviar, freshly ground black pepper and a squeeze of lemon juice.