Instructions

1. Heat the olive oil in a large pan over medium heat and add the shallots. Add the spinach after 30 seconds and stir continuously with a wooden spoon. Cook until the spinach has completely wilted. Season with salt and pepper and set aside to keep warm.
2. At the same time, bring a pan of water to a low simmer and add the diced haddock, poaching lightly for 8-10 minutes. Drain and set aside to keep warm.
3. To poach the eggs, bring a pan of water to a boil, then reduce to a simmer. Crack the eggs into the water one at a time and allow to poach for 4 minutes, then remove with a slotted spoon and set aside on a tray lined with kitchen paper. (Keep the pan of water simmering as you will need it to make the Hollandaise.)
4. To make the Hollandaise sauce, whisk the 3 egg yolks with the lemon juice in a bowl that you can easily hold over the pan of simmering water. Continue to whisk the mixture holding the bowl over the heat from the simmering water, monitoring the heat carefully to avoid the eggs scrambling. Once light and fluffy, add the melted ghee 1 Tablespoon at a time to the eggs, whisking continuously until the ghee has all been incorporated and the Hollandaise has thickened.
5. To serve, divide the warm spinach between two plates and add the diced haddock. Top with the poached egg and serve with the Hollandaise sauce spooned over.