Cheese and ham waffles with eggs and hollandaise recipe
 The breakfast of kings. Time to get the waffle maker out of the cupboard? 2 large free-range egg yolks150g/5½oz cold butter, cut into cubes½ lemon, juice only2 tbsp chopped chivessea salt 2 large free-range egg yolks 150g/5½oz cold butter, cut into cubes ½ lemon, juice only 2 tbsp chopped chives sea salt 250g/9oz plain flour1 tsp baking powder1 tsp salt1 tbsp caster sugar3 free-range eggs425ml/15fl oz whole milk115g/4oz unsalted butter6 slices ham, shredded 100g/3½oz Cheddar, grated 250g/9oz plain flour 1 tsp baking powder 1 tsp salt 1 tbsp caster sugar 3 free-range eggs 425ml/15fl oz whole milk 115g/4oz unsalted butter 6 slices ham, shredded 100g/3½oz Cheddar, grated 4 fresh large free-range eggs1 tsp white wine vinegarsea salt 4 fresh large free-range eggs 1 tsp white wine vinegar sea salt 75g/2½oz unsalted butter4 handfuls fresh spinach 75g/2½oz unsalted butter 4 handfuls fresh spinach Method Preheat a waffle maker to the medium setting.To make the hollandaise, place a large heatproof bowl over a pan of gently simmering water. Add the yolks to the bowl, whisk and slowly add the cubed butter, bit by bit. Whisk continuously until the sauce is combined and has thickened. Add the lemon juice, chives and a pinch of sea salt and stir through. Turn off the heat, but keep the bowl over the pan to keep warm.To make the waffles, melt the butter in a small pan and add to a large bowl. Add the remaining ingredients and whisk together.Pour the mixture into the waffle maker and cook for 6–8 minutes. If the waffle machine makes less than four at a time, repeat with the remaining batter and keep the cooked waffles warm in an oven set at a low temperature. To make the poached eggs, bring a saucepan of water to the boil. Add the salt and vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny.Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute, if necessary.To make the spinach, heat the butter in a saucepan, add the spinach and cook until wilted.To serve, place a waffle on each plate with some wilted spinach on top. Top each with a poached egg and pour over the hollandaise sauce. Preheat a waffle maker to the medium setting. Preheat a waffle maker to the medium setting. To make the hollandaise, place a large heatproof bowl over a pan of gently simmering water. Add the yolks to the bowl, whisk and slowly add the cubed butter, bit by bit. Whisk continuously until the sauce is combined and has thickened. Add the lemon juice, chives and a pinch of sea salt and stir through. Turn off the heat, but keep the bowl over the pan to keep warm. To make the hollandaise, place a large heatproof bowl over a pan of gently simmering water. Add the yolks to the bowl, whisk and slowly add the cubed butter, bit by bit. Whisk continuously until the sauce is combined and has thickened. Add the lemon juice, chives and a pinch of sea salt and stir through. Turn off the heat, but keep the bowl over the pan to keep warm. To make the waffles, melt the butter in a small pan and add to a large bowl. Add the remaining ingredients and whisk together. To make the waffles, melt the butter in a small pan and add to a large bowl. Add the remaining ingredients and whisk together. Pour the mixture into the waffle maker and cook for 6–8 minutes. If the waffle machine makes less than four at a time, repeat with the remaining batter and keep the cooked waffles warm in an oven set at a low temperature. Pour the mixture into the waffle maker and cook for 6–8 minutes. If the waffle machine makes less than four at a time, repeat with the remaining batter and keep the cooked waffles warm in an oven set at a low temperature. To make the poached eggs, bring a saucepan of water to the boil. Add the salt and vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny. To make the poached eggs, bring a saucepan of water to the boil. Add the salt and vinegar and stir to dissolve the salt. Crack an egg into a cup and slowly lower the edge of the cup into the pot and drop in the egg. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny. Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute, if necessary. Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute, if necessary. To make the spinach, heat the butter in a saucepan, add the spinach and cook until wilted. To make the spinach, heat the butter in a saucepan, add the spinach and cook until wilted. To serve, place a waffle on each plate with some wilted spinach on top. Top each with a poached egg and pour over the hollandaise sauce. To serve, place a waffle on each plate with some wilted spinach on top. Top each with a poached egg and pour over the hollandaise sauce.