Mary Berry's poached eggs turn out 'perfect' when you add 1 ingredient to the water

Mary Berry has shared a plethora of recipes throughout the years, including simple breakfast ones such as these poached eggs. They're super simple to make and are ready with a few ingredients.

The recipe notes said: "Mary Berry's perfect eggs benefict florentine combines the two ultimate brunches for a perfect start to the weekend." You can fry or grill the bacon if you prefer, but Mary opts for the oven as it doesn't need flipping.

Ingredients:

Eight thin rashers of smoked streaky bacon

Dash of vinegar

Four free-range eggs

Two English muffins, halved

Knob of butter

200g baby spinach

For the hollandaise

Two free-range egg yolks

One teaspoon white vinegar

100g unsalted butter, melted

Salt and freshly ground black pepper

Method:

Preheat the oven to 200C or 180C and then arrange the bacon on a baking tray and bake for 10 minutes, or until goldwn-brown and crisp.

To make the hollandaise, whisk the egg yolks and white vinegar together in a medium bowl.

Sit the bowl over a pan of simmering water, making sure the bowl does not touch the water. Pour in the melted butter, whisking until the sauce has thickened and become glossy. Season it with salt and pepper.

To poach the eggs, bring the same water up to the boil, reduce to a simmer, and add a dash of vinegar. The vinegar helps the egg whites to set faster, resulting in a more contained and shapely egg.

Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan.

Simmer for just three minutes and then carefully lift them out and drain them on kitchen paper.

Toast the muffin halves and butter them, divide between four plates. Then, heat a frying pan, adding the butter until melted, and then frying the spinach until wilted, seasoning with salt and pepper.

Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise, and arrange a cross of two rashers on the top.