Step 1

Make hollandaise sauce. Bring vinegar, juice and peppercorns to the boil in small saucepan. Reduce heat, simmer, uncovered, until liquid is reduced by half. Strain through a fine sieve into small heatproof bowl, cool 10 minutes. Whisk egg yolks into vinegar mixture. Set bowl over small saucepan of simmering water, do not allow water to touch base of bowl. Whisk mixture over heat until thickened. Remove bowl from heat, gradually whisk in melted butter in a thin steady stream, whisking constantly until sauce is thick and creamy. Whisk in the water. Keep warm, off the heat, over saucepan of hot water.

Step 2

Cut 7cm (2¾-inch) round from the centre of each slice of bread. Discard rounds. Melt one quarter of the butter in large frying pan, cook two slices of bread until browned on one side. Turn bread, crack one egg into the centre of each piece of bread. Cook over low heat, until egg white just sets. Using spatula, gently lift toast onto serving plates, cover to keep warm. Repeat with remaining butter, bread and eggs.

Step 3

Meanwhile, boil, steam or microwave spinach until wilted. Season with salt and pepper.

Step 4

Serve eggs in toast with spinach and sauce.