1. Slice the English muffin in half and toast.

  2. Gently warm the lobster tail in melted butter.

  3. Wilt the spinach in a pan with a small amount of butter and season, allow to drain.

  4. Heat the Macphie Hollandaise Sauce and add the lobster glace to taste.

  5. Bring a pan of seasoned water to the simmer and gently poach the eggs, drain once cooked.

  6. Place the cooked, drained spinach onto the toasted muffin and top with the warmed lobster and poached egg.

  7. Coat the egg generously with the warmed Lobster hollandaise and garnish with chopped chives.

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