|For the Hollandaise sauce|
|Everyday Favourites salted butter||25g|
|Everyday Favourites white wine vinegar||1 tsp|
|A squeeze of lemon juice|
|Salt seasoning to taste|
|For the royal brunch|
|Fresh duck egg, poached||1|
|Lamb Weston Dukes of Chippingdom Chips (skin-on or skin off!)||100g|
|Micro herb to garnish|
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- Prepare and gently heat the hollandaise (not too much, otherwise it’ll split)
- Poach duck egg in simmering water with a good few splashes of vinegar in the water to keep the egg together.
- Fry or oven bake your Dukes of Chippingdom, season with salt and stack on plate.
- 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!
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