Serves 6

6 slices of white bread
50g butter, melted
400g vine-ripened cherry tomatoes
2 tbsp olive oil
handful of baby spinach leaves
6 thin slices of prosciutto
6 small eggs
210g jar of Maille hollandaise sauce

1. Preheat the oven to 200ºC. Remove crusts and corners off bread slices and brush each side of each slice with melted butter. Push each piece into a muffin tin and bake for 10-15 minutes. Once cool, store in an airtight container until ready to use.
2. Place tomatoes onto a baking tray, drizzle with oil and roast in oven for 10-15 minutes until soft. Set aside.
3. Place a few spinach leaves in each tart case, followed with a slice of prosciutto.
4. Bring a pan of water to the boil, simmer, and crack 3 eggs. Poach them for 4 minutes until whites have set. Using a slotted spoon, drain the eggs on kitchen paper and place into the tart shells. Repeat with remaining eggs. Serve with hollandaise sauce and tomatoes.