I learnt this classic recipe many years ago at the British embassy in Paris. Ham is often substituted for tongue, but I don’t think it does justice to this simple yet grandiose dish, which is best eaten for brunch or as a starter.
2 English muffins
100g (7 tbsp) butter
100g (3½oz) spinach, washed and stalks removed
salt and freshly ground pepper
4 small slices of cured tongue
200ml (scant 1 cup) hollandaise sauce
few chives, snipped into short lengths
Split the muffins and toast them lightly for a minute or two. Keep them warm.
Heat half the butter in a frying pan and cook the spinach for 1 – 2 minutes until just wilted. Season with salt and pepper and keep warm. Heat the rest of the butter in the same pan and warm the tongue slices for 1 – 2 minutes.
Immerse the poached eggs in boiling water for no more than 30 seconds to warm through, then drain thoroughly.
Put half a muffin on each plate and top with a slice of tongue, some spinach and a hot poached egg. Coat generously with hollandaise sauce, sprinkle with chives and serve immediately, with the rest of the hollandaise sauce served separately.