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Available for over a year

Ingredients Hollandaise sauce Smoked salmon slices English muffin Rocket leaves Duck egg Salt and pepper Fresh chives For the Hollandaise: 250g cold unsalted butter, cut into small cubes 4 egg yolks 1 tablespoon water Juice of half a lemon Salt and pepper Method: 1. Make your hollandaise by combining the cubed butter, egg yolks, water and lemon juice in a cold saucepan. Turn it to a very low heat and whisk continuously. Once it starts to steam, pop it in your food processor with the plastic sauce making attachment (big flat plastic base with holes in it) and run the processor until it thickens then pour back into the saucepan, warm through, season and add your snipped chives. 2. Poach your duck egg until it is as hard or runny as you prefer, slice your muffin in half and toast both pieces. 3. Simply assemble starting off with the muffin base, then a big spoonful of sauce followed by some rocket then the smoked salmon then the poached egg, drizzle over some more sauce then top with your muffin lid and dig in.