Eggs Florentine domes

1. Stage

Cut the buns in half and place with the bacon or ham on a baking tray. Fry for about 2 minutes.

2. Stage

Slice the ham into strips about 2 cm wide, lengthwise, so that the edges hang slightly over the shape, leave the bacon as is. Cover a small bowl with clingfilm and arrange the bacon, covering the surface of the bowl

3. Stage

Roast spinach/rugula with garlic and salt and pepper.

4. Stage

Prepare the poached eggs. If you do not know how to cook them the classic way (in a boiling funnel), then do as I do: in the boiling water in a wide saucepan put carefully, using tongs, small bowls with broken raw eggs in them and cook until the whites are ready.

5. Stage

Place one egg at a time in the prepared cups with the ham or bacon.

6. Stage

Place the stewed spinach on the egg and wrap the edges of the bacon inside.

7. Stage

Grease the bun with the sauce.

8. Stage

Cover the stacked bun and flip it over.

9. Stage

Prepare Hollandaise sauce by mixing all ingredients.