Method:

1. Preheat the oven to 200ºC, line a baking tray and add chicken schnitzel and cook for 30 minutes.
2. Add olive oil to a large frying pan and heat to medium-high.
3. Fry mushrooms for about 4 minutes, then add butter, thyme, creme fraiche and mustard and continue frying for a further 4-5 minutes. Add baby spinach, cover and allow to wilt.
4. For the hollandaise, in a small blender or a tall immersion blender jar, combine the egg yolks, lemon juice, Dijon mustard, and smoked paprika. Pulse for about 20–30 seconds until the mixture is pale and slightly frothy.
5. With the blender running on a low to medium setting, slowly add the warm clarified butter in a very slow, steady stream—starting with just a few drops at a time. Continue pouring the butter until the sauce is thick.
6. For the poached eggs, fill a saucepan halfway with water and bring to a gentle simmer. Crack eggs open in separate ramekins, and gently tilt into the saucepan. For a soft runny egg, poach for 6-8 minutes.
7. To assemble, lightly toast English muffins, add a tablespoon of mushrooms, followed by chicken schnitzel, egg and a drizzle of hollandaise.