Poached eggs and tarragon sauce on a bed on spinach

Mix the tarragon ingredients in a large bowl, add theyoghurt, mustard, tarragon, olive oil, salt and pepper. Whisk until creamy, and refrigerate.

For the poached eggs, fill a large saucepan with at least 5cm of water and bring to a boil. Lower the heat, then add the vinegar. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk.  Crack the eggs into a bowl one by one, and then gently transfer each egg into the centre of the simmering water.

Cook until the whites have formed and the yolks have set (3-4 mins). Then remove the eggs using a slotted spoon and drain it on kitchen paper, allowing it to cool.

Serve plated on a bed of spinach and topped with a spoonful of the yoghurt sauce. Garnish with additional tarragon, olive oil and pepper to taste.