A tasty brunch recipe from Neven Maguire.


Serves: 4

  • 1 tbsp white wine vinegar
  • 8 eggs
  • 8 slices of leftover glazed Quality Assured ham
  • 40 g (1 1/2oz) unsalted butter, softened
  • 225 g (8oz) baby spinach leaves
  • sea salt and freshly ground black pepper
  • 4 Waterford Blaa or 1 brioche loaf, cut into 8 slices with ends 
  • Chives to garnish

 For The Sauce

  • 100 ml (3 1/2 fl oz) cream
  • 1 tsp prepared english mustard
  • 2 tbsp softened butter
  • 1 tsp cornflour, sifted
  • squeeze of lemon juice
  • 1 tsp snipped fresh chives
  • sea salt and freshly ground black pepper


  1. Heat a large pan with 2.25 litres (4 pints) water. Add the white wine vinegar and bring to the boil. Break each egg into the water where it is bubbling, then reduce the heat and simmer gently for 3 minutes, until the eggs are just cooked through but the yolks are still soft.
  2. Remove with a slotted spoon and plunge into a bowl of iced water.
  3. Arrange the Blaa rounds on a grill pan and cook for 2–3 minutes, until lightly toasted, turning once. Lightly spread with butter.
  4. To make the sauce, place the cream and mustard in a small pan and simmer for 1 minute. Whisk in the butter, cornflour and lemon juice, then continue to whisk for 2–3 minutes, until thickened.
  5. Stir in the chives and season to taste. Keep warm.
  6. Bring a large pan of salted water to the boil. Add the poached eggs and cook for 1 minute to warm through.
  7. To serve, place the Blaa on warmed Place slices of ham on top. Using a slotted spoon, remove the poached eggs from the pan and drain briefly on kitchen paper. Place an egg on the ham and spoon over the butter sauce. Garnish with chives.