Method
To make the hollandaise, place the white wine vinegar, bay leaf, peppercorns and water into a multi–cooker at setting 2. Boil until the liquid is reduced by half. Place the egg yolks in a food processor and add the reduced liquid. Blend while slowly pouring in the melted butter, until a tick mayonnaise is formed. Put in a serving jug.
To make the cheesy soda bread, add the buttermilk to the soda bread flour and grated cheddar, knead gently. Shape into four farls and cook on preheated, floured multi–cooker.
To cook the mushrooms, brush, slice and cook in the corner of the multi–cooker.
To poach the eggs, add the white wine vinegar to a pan of simmering water. Stir the water while you add the egg gently. Switch off the heat and cook for 1 minute. Poach three more eggs in this manner.
To wilt the spinach, place in a multi–cooker at setting 2 and wilt for 30 seconds.
To serve, place the farl in the centre of the plate. Pour the hollandaise over. Place a quarter of the spinach on top. Put poached egg on top of the spinach and slit. Scatter the mushrooms and the grated cheese.