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Preheat your oven to 230°C (445°F) and place your oven safe pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand.
In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.
Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product.
Into a bowl grate the parmesan, chop the chives and mince the garlic. I like to add a pinch of salt to this mixture also. Mix well.
When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.
Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time. If you want it crispier like a Yorkshire pudding go for an extra 5 to 10 minutes so the sides are brown rather than yellow.
Cook your spinach in the olive oil with a little salt (and a little butter if you like to live in the fast line) until wilted but slightly springy still.
Top with 4 poached eggs, hollandaise a little more chopped chives and black pepper.