Lamb weston the dukes of chippingdom ‘royal brunch’

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1. Prepare and gently heat the hollandaise (not too much, otherwise it’ll split)
2. Poach duck egg in simmering water with a good few splashes of vinegar in the water to keep the egg together.
3. Fry or oven bake your Dukes of Chippingdom, season with salt and stack on plate.
4. Place smoked salmon on top, remove duck egg from hot water, serve with a dallop of warm hollandaise. Garnish with micro herb and serve. Voila! A brunch fit for a king… or a queen!
5. Top tip - have your eggs pre-prepared for speed of service, to do this drop into ice cold water to prevent further cooking, to reheat drop into simmering water for 45 seconds