For the crumpets, pour the milk in a bowl, whisk in the yeast sugar and salt, cover and place in a warm place for 15 minutes till the mixture becomes frothy. Whisk in the remaining ingredients, cover and allow to prove for further 30 minutes. When ready, heat up a frying pan greased with a little oil. Lay egg rings in the pan,  pour in 2 ½ spoons of the crumpet batter in each and cook on moderate heat for approximately 5 minutes. Remove the ring, flip over the crumpets and cook for 2 minutes on the other side.

For the Hollandaise, set a bowl over a pan of simmering water. Place the yolks together with the vinegar, water and mustard in the bowl and whisk until mixture is pale and thick. Whisk in the warm melted butter until it becomes creamy and take of the simmering pan.

Once the crumpets and sauce are ready, poach the eggs in simmering salted water seasoned with apple cider vinegar and wilt the spinach in a small pan with a knob of butter and pan-fry the pancetta and caramelize with the sugar.

To serve, warm up the crumpets and spread lightly with butter. Lay on the spinach, caramelized pancetta and the poached eggs. Finally, spoon over the Hollandaise sauce and sprinkle with the paprika and serve immediately.