Enough for 4 people with 2 eggs each
2 tablespoons white wine vinegar
A bay leaf
1 tablespoon water
A sprig of tarragon
5 black peppercorns
1 small shallot, finely chopped
200g slightly salted butter (the best you can get)
2 egg yolks, at room temperature
Eggs & Fillings
2 very fresh eggs per person, poached
1 English muffin per person, halved and toasted
Smoked salmon slices
Chives to finish, finely chopped
To make the hollandaise:
First flavour your vinegar by simmering with the bay leaf, water, tarragon, black peppercorns and shallots in a small pan until it halves in volume – this only takes a couple of minutes.
Leave to stand for 10 minutes for the flavours to infuse and then strain.
Melt the butter and set aside to cool a little.
Put the vinegar and egg yolk into a blender and blitz. With the motor running, slowly add the melted butter so it amalgamates with the egg and makes a smooth, velvety sauce.
Toast the muffins and poach the eggs.
Lightly butter the muffins and layer on your chosen filling.
Top with eggs, pour over the hollandaise and sprinkle over a few chives to serve to your happy guests/family.