The breakfast club

Start the day in style with Silvena Rowe’s delicious recipes.

Prep time: 5 mins Cooking time: 20 mins Serves 4 4 eggs 2 tbsp white grape vinegar 8 smoked salmon slices 2 English muffins, halved, lightly toasted and buttered micro herbs, to serve

FOR THE HOLLANDAISE SAUCE 2 tsp lemon juice 2 tsp white grape vinegar 3 egg yolks 125g unsalted butter, melted

1 To make Hollandaise sauce, in a bowl, whisk together lemon juice, vinegar and egg yolks until light and frothy. Place bowl over a pan of simmering water and whisk until mixture thickens. Gradually add butter, whisking constantly until thick. Season to taste and keep warm.

2 To poach the eggs, bring a large pan of water to the boil and add vinegar. Lower the heat so the water is simmering gently. Stir water to create a slight whirlpool. Crack an egg into a bowl and then slide it into the pan of simmering water. Cook for about 4 mins, then remove with a slotted spoon.

3 Place 2 slices of salmon on each half of muffin, top with a poached egg, some Hollandaise and a garnish of micro herbs.