If you are cooking this for a weekend brunch/breakfast we suggest that you reduce the stocks the night before, then continue the recipe from there the next day.

Nik adores poached eggs, and for him the pinnacle used to be to serve them with Hollandaise. This is a lovely alternative, a bit healthier, rather lighter, a sauce that's just divine, unctuous and creamy, yet light and zesty, working incredibly well with poached eggs, dark steamed leafage, and toasted muffins. It sets when it cools to a sort of mayonnaise consistency, and works very well in its place in salads and sarnies

250mls chicken stock or vegetable nage

250mls vegetable nage

100mls double cream or cashew nut cream

1 heaped tsp French or Japanese mustard

150g spinach or kale, washed

2 muffins

4 eggs

splash of balsamic vinegar

• Reduce the stocks in a small, heavy bottomed saucepan till they're about 150mls. Whisk in the cream bit by bit and bring back to a boil. Simmer for three minutes, then whisk in the mustard. Season, taste, and add a bit more mustard if you fancy. Set aside and keep warm

• Put the spinach in a pan and put onto a medium heat till it’s wilted. Squeeze dry, set aside, keep warm

• Split the muffins and get them toasting under the grill, split side up

• Put a large pan of water on bring to a good strong bubble, add the vinegar (it helps the eggs to set, and gives them a lovely flavour) then turn the heat down half way. Stir the water quickly with a spoon to create a whirlpool. Carefully break an egg into the centre of the whirlpool, then another. Poach for no more than 3 minutes. Meanwhile, put a split muffin on each plate, split side up, and put half the spinach on top. When the eggs are poached, carefully lift them out with a holey spoon; put one on top of the spinach on each plate, and then poach the other two, and put them alongside. Cover with the sauce, and serve