Poached Egg & Sriracha Hollandaise Pancake Stack

Rise and shine! Before you begin…

Skim through these steps and get all your equipment ready, then wash your fruit and veg

Once done, simply dig in!

Now, let's get started!

Boil a kettle

Peel and finely chop (or grate) your garlic

Chop your chives finely

Heat a large-wide based pan (preferably non stick) with a knob of butter over a medium-high heat

Once melted, add the chopped garlic and cook for 1 min or until fragrant

Wash your spinach and pat it dry with kitchen paper

Once fragrant, add the spinach, cook for 2-3 min or until lightly wilted – this is your garlic butter spinach

Bring a pot with plenty of boiled water and a pinch of salt to the boil over a high heat

Crack your egg[s] gently into the water and leave them for 3 min

Once done, gently transfer the egg[s] with a slotted spoon to kitchen paper or a clean tea-towel and season them with salt and pepper – this is your poached egg[s]

Add a generous knob of butter to a heatproof bowl and put in the microwave for 20 secs or until melted

Once melted, add your mayo and sriracha (can't handle the heat? Go easy!) to the bowl with your white wine vinegar and a pinch of salt and pepper

Stir it all together until you have a thick sauce – this is your sriracha hollandaise

Add your buttermilk pancakes to a plate and pop in the microwave for 30 secs on high or until warmed through