What better way to start your morning than with these adorable Hollandaise egg cups? They’re great for the whole family!

SERVES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the pastry
2 cups flour
½ tsp salt
145 g butter, cubed
100 ml cold water
1 egg, whisked
For the filling
3 eggs
1 cup cream
100 g baby spinach, lightly blanched
For the eggs Hollandaise
8 eggs (2 separated)
1 tbsp lemon juice
1 tsp mustard
125 g butter, melted
1 tbsp white vinegar

METHOD
For the pastry
1. Preheat oven to 180°C.
2. Combine flour and salt. Rub in butter until crumbs form.
3. Add water and mix until a dough forms. Knead into a ball, wrap in cling film and chill for 30 minutes.
4. Grease 8 mini tart tins (or a muffin tray). Roll out dough on a floured surface until ½ cm thick. Cut out eight 10 cm rounds and press into the tins, then prick with a fork and brush with egg.
5. Bake pastry for 10 minutes, until golden.
For the filling
1. Whisk together eggs and cream. Season and set aside.
2. Divide the spinach between the tart shells. Pour over the egg mixture.
3. Bake for a further 25 minutes, until filling is golden and set.
For the eggs Hollandaise
1. Mix 2 egg yolks, lemon juice and mustard.
2. Place the mixture in a double boiler. Slowly drizzle in butter, whisking, until smooth. Whisk in the vinegar.
3. To poach the eggs, bring a pot of water to a simmer. Add a drop of vinegar. Crack an egg into a cup. Stir the water to create a whirlpool, then tip in the egg. Cook for 3 minutes. Remove with a slotted spoon. Repeat.
4. To serve, top each tart with an egg and spoon over some warm Hollandaise.