Lincoinshire sausage eggs benedict

8 Lincolnshire pork sausages

8 eggs

1 tsp white wine vinegar

4 English muffins

Softened butter

FOR THE HOLLANDAISE SAUCE:

4 egg yolks

2 tbsp lemon juice

Cayenne pepper

Seasoning to taste

1. First make the hollandaise sauce. Place the egg yolks and lemon juice in a fairly large bowl and season. Whisk all the ingredients until they have blended together.

2. Place over a pan of simmering water, with no contact with the water. Whisk in the butter, a few cubes at a time, until the sauce begins to thicken. Continue adding the butter, whisking all the time and adding a splash of water if the hollandaise looks thick. If the sauce begins to separate, remove from the heat and add a teaspoon of cold water. Once all of the butter has been incorporated, season to taste with sea salt and lemon juice. Remove from the heat and keep warm.

3. Next, prepare the eggs and sausages. Preheat the grill to a moderate heat and grill the sausages until cooked. At the same time, poach the eggs in a large saucepan of barely simmering water to which you have added the white wine vinegar and the salt.

4. When the eggs and sausages are almost ready, cut the muffins in half and place them in the toaster or under the grill.

5. Butter the muffins and place in the middle of a warmed plate. Remove the sausages from the grill and place on top of each half muffin. Place a poached egg on top of the sausages then spoon over the warm hollandaise sauce. Season and serve.