Eggs Benedict is a popular breakfast and brunch dish which consists of poached eggs and Hollandaise sauce either served with Canadian bacon or ham on top of an English muffin.

The American breakfast, which became popular in New York, has many variations including Eggs Mornay, Eggs Florentine and Eggs Atlantic, which involves replacing any component of the dish except the egg.

Today is National Eggs Benedict Day means it's the perfect time to celebrate and cook the dish for yourself.

Mary Berry's Eggs Benedict recipe serves four and can be made using less than 10 ingredients in 15 to 25 minutes.

Mary said of the recipe: "A classic dish, such a treat to have when eating out but thought to be tricky at home – it needs care but is well worthwhile, have a go! Use smoked bacon if liked."

How to make Mary Berry's Eggs Benedict recipe

Ingredients:

• Eight thin rashers of streaky bacon
• Butter, for spreading and frying
• Four eggs
• Two English muffins, sliced in half
• 200g (7oz) baby spinach
• For the hollandaise sauce:
• Two egg yolks
• One tsp white wine vinegar, plus extra for poaching the eggs
• 100g (4oz) unsalted butter, melted
• Salt and freshly ground black pepper

Method:

1. Fry the bacon until crisp in a dry nonstick frying pan over high heat or under the grill. Put it to one side and keep it warm.

2. Next, make the hollandaise sauce. Use a hand whisk to whisk the yolks and vinegar together medium bowl until blended. Put the bowl over a saucepan of simmering water. Then, gradually pour in the melted butter ensuring you whisk continuously over the heat, until the sauce has thickened and become glossy. Season with salt and pepper and remove it from the heat. Once made, cover the bowl with cling film and put it to one side.

3. Bring the water to the boil, adding more water if necessary. Reduce the heat to a simmer and add in a dash of vinegar. Break each egg into a cup, swirl the water with a spoon and then drop them into the pan. Leave them until the white is set before turning with a slotted spoon to create a more rounded shape.

4. Allow the eggs to simmer for another three to four minutes until the white is completely set and the yolk is soft in the centre. Do not allow the water to get too hot or bubble. Remove the egg from the water using a slotted spoon and put it in a dish with kitchen paper.

5. Toast and butter the muffins and put on plates.

6. Melt the butter in a frying pan and sauté the spinach until it's wilted. Add the seasoning.

7. Spoon the spinach on top of each muffin half and top with an egg. Add a spoonful of hollandaise and arrange the bacon on top.