This has to be one of my favourite treat breakfasts. Runny poached eggs with smoked salmon on top of a soft toasted bun, all coated in a tangy rich Hollandaise sauce – true perfection!

INGREDIENTS

• 6 slices of smoked salmon, roughly torn
• Pinch of salt
• 1 tsp white wine vinegar
• 4 large eggs
• 4 brioche buns or muffins, split and toasted
• Butter, for spreading
• Small handful of chives, snipped

For the Hollandaise sauce:

• 2 large egg yolks
• 2 tsp white wine vinegar
• 150g butter, cold and cut into cubes
• Juice of ½ lemon

METHOD

1. To make the hollandaise sauce, slowly melt the butter in a sauce pan over a low heat. Place the egg yolks in a large heatproof bowl over a pan of gently simmering water. Whisk the yolks with the vinegar until they are frothy and then slowly trickle in the melted butter, whisking continuously until it is completely combined and the sauce has thickened. Loosen with hot water if necessary.
2. Add the lemon juice and stir through. Turn off the heat, but keep the sauce warm over the pan of water. To cook the eggs, bring a wide high sided pan of water to the boil and add the salt and vinegar. Reduce heat to a slow simmer. Gently crack an egg into a sieve over a jug to catch any loose white. Tip the egg from the sieve into the water and tease the white back into shape around the yolk.
3. Cook the egg at a very gentle simmer for 3–4 minutes for the yolk to still be runny. Remove with a slotted spoon and place them in iced water to stop them cooking any further. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 minute.
4. Butter the buns and assemble by placing a few slices of smoked salmon and an egg on each half and then top with the warm hollandaise sauce. Sprinkle over the chives and serve straight away.