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Bring a medium pot of water to the boil and add a good pinch of salt. Pick the herbs and spinach of any large stalks and plunge into the boiling water for 2 minutes. Drain and refresh under cold running water and squeeze dry. Blend until a puree consistency and reserve aside.
Place the shallots, vinegar, white wine, bay leaf and peppercorns into a small pot and reduce over a high heat by 2/3. Melt the butter and allow the whey and solids to settle, ladle of the clear melted butter and discard the whey.
Place the yolks into the reduction and whisk until foamy and light – place over a low heat and continue whisking until the mixture forms a thick ribbon. Care must be taken not to scramble the mix – remove from the heat if you feel it is getting away from you.
Slowly whisk in the melted butter and season with salt and pepper and a squeeze of lemon. Reserve.
Bring a medium pot of water to the boil for the poached eggs and add a good pinch of salt and a dash of vinegar. Toast the bread on both sides and butter lightly. Reserve aside. Crack the eggs one by one into the gently rolling water and allow to poach gently for 3 minutes. Remove with a slotted spoon and drain onto paper towel. Place the ham onto the toast and place the 2 eggs onto each toast.
Whisk the herb puree into the hollandaise at the last minute and spoon over the eggs to finish.
Dress a little rocket in a drizzle of olive oil and place a few leaves onto each plate.
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