8 tablespoons ready-made hollandaise sauce, to serve
salt and pepper
Blanch the asparagus spears in a pan of boiling water for 2–3 minutes, drain and keep warm.
Meanwhile, melt the butter in a large frying pan, add the spinach and stir-fry for 3 minutes or until just wilted. Season with grated nutmeg, salt and black pepper.
Split and toast the muffins, and butter them just before serving.
Poach the eggs by bringing a saucepan of lightly salted water to the boil. Add the vinegar and reduce to a gentle simmer. Swirl the water with a fork and crack 2 of the eggs into the water. Cook for 3–4 minutes, remove carefully with a slotted spoon and repeat with the remaining 2 eggs.
Meanwhile, heat the hollandaise sauce according to the packet instructions.
Top the toasted muffins with some spinach and a poached egg and spoon over the hollandaise. Sprinkle with freshly ground black pepper and serve each egg with 3 asparagus spears on the side.