Veggies With Hollandaise Sauce And Blue Cheese - cooking recipe

Ingredients

1/2 lb potato (new, all small sized, washed but not peeled)
3 ounces pancetta or 3 ounces streaky bacon, diced
3 tablespoons butter
3 tablespoons pine nuts
1 cup fresh Baby Spinach
4 hard-boiled eggs
1 cup hollandaise sauce (Use a packet or ready made variety for convenience)
1 (125 g) package blue cheese (traditional)

Preparation

Cut potatoes into halves or quarters depending on size, cook in boiling salted water.
Meanwhile, in a large frying pan, fry the bacon bits then add the pine nuts and saute them until just golden.
Make up the sauce as directed and stir in three quarters of the blue cheese.
Once potatoes are cooked, drain and add to the pan with the butter and the the spinach, stirring constantly to just wilt the spinach.
Quarter the eggs, add to the spinach mixture with the remaining blue cheese, crumbled.
Then divide between four individual dishes or place in a large serving dish. Pour the sauce over the top and serve.