Heat the milk in a saucepan until it is lukewarm (37 degrees Celsius (99 degrees Fahrenheit)).

Place the yeast and sugar in a bowl with the lukewarm milk and stir until the yeast and sugar are dissolved.

Melt the butter and add it along with the salt to the milk mixture, and stir well.

Add the flour a little at a time until the dough is smooth and nice.

Place the dough in the refrigerator overnight. The bowl should be covered with a clean tea towel.

The next day, take the dough out of the refrigerator and let it sit in the bowl for about 30 minutes before turning it out onto a floured surface and rolling it out to a thickness of about 1 cm.

Then use your cutter to cut out 7-8 muffins (the number of muffins depends on the size of your cutter) and bake them on a medium-hot pan for about 15 minutes on each side.

If you're not sure they're fully baked in the middle, you can finish baking them in the oven at 175 degrees Celsius (347 degrees Fahrenheit) convection for 8-10 minutes.

It is not possible to achieve a complete version of a poached egg using the sous vide/water bath technique, but you can get close. 60 minutes at 62 degrees Celsius (144 degrees Fahrenheit) results in an egg that can be cracked open, with the yolk having the same consistency as poached. However, the egg white is a bit more runny.

If you don't have a sous vide (or don't wish to prepare it this way), bring water to a boil with a bit of vinegar and salt, and crack the eggs into a vortex in the water. They need about 2-3 minutes.

Fry the bacon in a neutral-tasting fat for 1.5 minutes on each side over medium-high heat.

Blanch the spinach quickly (we use a Quooker) and dry it well before use.

The key to a successful Hollandaise Sauce is the right temperatures. So make sure the various ingredients are at room temperature when you start.

In other words, melt the butter in good time and let it cool slightly.

The sauce can be made in 4 different ways:- Sous Vide- Thick-bottomed saucepan- Over a water bath- In a mixer (that can heat). Our sauce is made in a Silver Crest Monsieur Cuisine, which can heat and stir simultaneously.

The egg yolks were mixed with the white wine and whisked until frothy.

Then add the sauce while stirring vigorously for 5 minutes until it has thickened beautifully.

Season the sauce with salt, pepper, and lemon juice, and serve immediately.

Split your muffins in two and place spinach leaves and the bacon on the bottom half.

Place the egg on top and pour lots of sauce over it.