INGREDIENTS

• 2 large egg yolks
• 150g butter, cold and cut into cubes
• Juice of ½ lemon
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 2 large eggs
• 2 slices Dunnes Stores House Organic Sourdough
• 1 avocado, sliced
• 100g smoked salmon
• Few dill sprigs
• Sea salt
• Freshly ground black pepper

METHOD

To make the hollandaise sauce:

1. Place the egg yolks in a large heatproof bowl over a pan of gently simmering water.
2. Whisk the yolks and slowly add the butter, bit by bit after each one melts, whisking continuously until it is completely combined and the sauce has thickened.
3. Add the lemon juice and stir through.
4. Turn off the heat, but keep the sauce warm over the pan of water.

For the eggs:

1. Bring a deep saucepan of water to the boil and add the vinegar.
2. Break the eggs into a ramekin and use a large spoon to swirl the water.
3. Drop the eggs into the centre of the water and allow to cook for 2 minutes.
4. Remove with a slotted spoon.
5. Place a griddle pan on a high heat. Slice the sourdough and drizzle with the oil and char on both sides.
6. Top the sourdough with the avocado, smoked salmon and poached egg and hollandaise.
7. Garnish with dill.