Start by preparing the hollandaise sauce. Add the lemon juice and vinegar into a glass bowl, add the egg yolks and whisk with a balloon whisk until frothy & light. Place the bowl over a pan of simmering water and whisk until thickens. Add the butter gradually, whisking constantly until thick. If the liquid begins to split, don’t be afraid to remove the bowl from the heat. Just keep whisking!
Preheat oven to 190°C / 375°F / Gas Mark 5. Place the potato cakes in the centre of a baking tray and cook for 20 minutes.
Place two large handfuls of spinach in a frying pan and cook until dark and delicious.
To poach the eggs, bring a large pan of water to the boil and add the white wine vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
Place the cooked potato cake in the centre of your plate. Garnish with the spinach and smoked salmon. Then gently place the poached egg on top (ensuring not to burst the yoke too early!).
Top with hollandaise sauce and a sprinkle of chopped chives.
There you have it! The perfect breakfast in bed for mother’s day!