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Recipe by James Martin

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1. First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
2. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
3. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.

564 kcalories, protein 27g, carbohydrate 16g, fat 44 g, saturated fat 23g, fibre 1g, sugar 1g, salt 3.09 g

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Ingredients

• 4 eggs
• 2 tbsp white wine vinegar
• 2 English muffins , halved
• a little butter , for spreading
• 8 slices smoked salmon
• chopped chives , to serve

FOR THE HOLLANDAISE SAUCE

• 2 tsp lemon juice
• 2 tsp white wine vinegar
• 3 egg yolks
• 125g unsalted butter , diced

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Difficulty and servings

Serves 4 as part of a brunch buffet

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Ingredients

• 4 eggs
• 2 tbsp white wine vinegar
• 2 English muffins , halved
• a little butter , for spreading
• 8 slices smoked salmon
• chopped chives , to serve

FOR THE HOLLANDAISE SAUCE

• 2 tsp lemon juice
• 2 tsp white wine vinegar
• 3 egg yolks
• 125g unsalted butter , diced

564 kcalories, protein 27g, carbohydrate 16g, fat 44 g, saturated fat 23g, fibre 1g, sugar 1g, salt 3.09 g

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