Pancetta Cooked Asparagus, Poached Egg, Creamed Spinach with Hollandaise Sauce

What started off as the desire for a light supper following a birthday barbecue somehow turned into a calorific late night meal of brunch. We’d long wanted to try making hollandaise, while a recent episode of Julia Child’s The French Chef on youtube had left us with a hankering for creamed spinach.

This initial idea morphed into three dishes, each topping a piece of toasted ciabatta: creamed spinach following a BBC Good Food recipe; asparagus pan-fried with some left-over pancetta; a poached egg. Across all three dished was drizzled the hollandaise – a surprisingly easy affair following a recipe from Nigella Lawson’s How to Eat: The Pleasures and Principles of Good Food.

Initially suspicious that the use of nutmeg in the creamed spinach would make it somehow ‘Christmassy’, it really enhanced what could have been an overly rich, creamy dish.