Scoop avocado flesh into a food processor, add lemon juice and process until smooth.
Gradually add oil and hot water and add cayenne pepper, salt and pepper to taste.
Transfer to a small heatproof bowl and set aside.
Heat a greased non-stick frying pan over medium heat and add spinach and toss until just wilted.
Set aside and keep warm.
To poach eggs, bring about 5cm of water to the boil in a frying pan over medium-high heat.
Reduce heat and allow the water to simmer.
Break an egg into a cup and slide into simmering water.
Quickly repeat 3 more eggs.
Gently spoon water over eggs and poach for about 3-4 minutes or until yolks are almost set
Using a slotted spoon, lift eggs from water and drain on paper towel.
Repeat using remaining 4 eggs.
Heat avocado 'Hollandaise’ in a microwave on medium heat for 30 seconds or until warm.
Top toast with wilted spinach, ham and eggs and spoon over avocado ‘Hollandaise".
Sprinkle with chives and serve.
Serving Size 4