EGGS BENEDICT “SERRANO STYLE”

Boil potatoes till firm to the touch, strain, leave to cool and dice
Half fill a pot with water, add 10 mls( half) of the white wine vinegar to it and bring to the boil.
To make the Hollandise, separate 3 of the eggs and place the 3 yolks into a clean dry bowl, adding the remaining (10 mls) of white wine vinegar to the eggs.
Place the bowl over the pot , making sure that the bowl does not touch the water, and whisk the yolks and vinegar briskly until mixture doubles in size.
Take the bowl off the heat and gradually, while whisking, add the melted butter.
Continue this until consistency can coat the back of a spoon , runny but not too thick, season and set aside.
Using the same pot, turn heat down to medium, add 4 eggs , cracked one at a time, and running a spoon around the edges of the water each time to create a whirlpool. Repeat for remaining 4 eggs.
Cook for 4 minutes, remove from pot and place ón kitchen paper to drain, season.
To a hot oiled pan add diced chorizo and potatoes, season and after 4-5 minutes add spinach to the pan and when wilted remove from heat.
Present by spooning ¼ of potato mix in a bowl, place ham ón top of mix, two poached eggs ón top of ham and drizzle with Hollandise sauce, finish with a pinch of paprika.