Tip: Remove salmon from refrigerator to get to room temperature. For a quick version buy English muffins & hollandaise sauce from your local supermarket.

To make the muffins, grease 6-hole muffin tray and preheat the oven to 180ºC. In a medium size bowl, mix together the self raising flour, salt and pepper then make a well in the centre. Place eggs, crumbled feta, basil pesto and melted butter into the centre along with half of the milk and begin to fold the flour and eggs together whilst adding the remaining milk slowly to the mixture. Spoon mixture evenly into the muffin tray and bake for 25 minutes checking the muffins half way through. Once cooked remove from oven and set aside to cool before removing from muffin tray.

To make the hollandaise, place egg yolks and lemon juice into a medium size bowl. Over a pot of simmering hot water whisk together - not allowing the water to touch the bowl - whisk in the melted butter, mustard power, salt and pepper until the sauce thickens. Set aside.

In a medium saucepan bring water and 100mls of white vinegar to near boil then turn down to a simmer. Crack eggs into the saucepan - preferably 2 eggs at a time - and leave for 3.5 to 4 minutes, check the whites on the eggs by pressing softly to see if they are cooked through and remove with a slotted spoon.

Place baby spinach leaves, a tablespoon of butter, pinch of salt and pepper and a drizzle of olive oil into a saucepan for 1 minute. Trim and cut muffin in half and place both slices onto a plate.

To serve, top both muffins with baby spinach leaves. Place the Regal smoked salmon on top of the baby spinach followed by two poached eggs. To finish, drizzle the eggs with hollandaise and serve immediately.