Cauliflower Hash Browns

To prepare the hollandaise sauce, whisk the egg yolk, dripping the hot butter into the yolk slowly until combined. Add a pinch of cayenne pepper and lemon juice at the end.

Stir together the cauliflower hash brown ingredients, once combined leave to sit for 5-10 minutes

While hash brown mixture is sitting, poach eggs. Pour a thin layer of white vinegar on the base of a frying pan. Boil kettle and add boiling water to the pan until it reaches approximately 2cm deep. Once small bubbles form in the water, place eggs slowly into the pan and cook for around 2 minutes for a runny yolk (longer if a harder consistency is preferred).

Divide cauliflower hash brown mixture into 2 palm size proportions, gently patting to shape. Fry on hot pan on high heat. Once flipped, turn heat down to allow to cook evenly through the centre.

Serve hash browns layered with sliced ham, chopped spinach, poached egg, and drizzle with hollandaise.