1. to make the hollandaise sauce begin by gently melting the butter, leave to one side to cool slightly

2. Place the egg yolks and one tbsp of water into a large bowl and rest over a pan of lightly simmering water.

3. Using an electric whisk, beat the egg yolks until they are light and fluffy and have warmed through, use your finger to check the temperature, you only want the egg yolks to warm through and not to cook, if you leave the bowl on the heat for two long the eggs will scramble ruining the sauce.

4. Remove the eggs from the heat and continue to whisk for two minutes, then slowly add the melted butter in a slow trickle, whilst continuing to whisk the sauce

5. Once all of the butter has been incorporated add the vinegar, lemon juice, cayenne pepper, chopped tarragon and seasoning.

6. To keep the sauce warm, place the bowl back onto the pan of hot water but leave it off the stove.

7. Poach your eggs in a pan of simmering water with a touch white wine vinegar for 2 minutes. Using very fresh eggs will ensure that the egg whites stay together when cooking.

8. To serve, lightly toast your muffins, butter generously and gently place two slices of Parma ham onto each muffin, top with a poached egg and the hollandaise sauce and season with freshly ground black pepper.

Chef tip
Try using slices of smoked salmon or crispy smoked bacon as an alternative to Parma ham
For a vegetarian option simply leave out the Parma ham and serve two poached eggs per serving