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Poach two eggs in simmering water for about 4 minutes – don’t forget to add a teaspoon of vinegar to the water. Gently drain the poached eggs – use a piece of stale bread or a paper towel. Split the muffins and lightly toast and butter each half. Place smoked salmon on top of each muffin and pour over hollandaise sauce. Season generously with cracked pepper and top with a little dill.
Melt the butter in microwave (cover so that it does not splatter). Add all other ingredients except the butter and blend for 5 seconds until combined. With the blender running, slowly drizzle the butter into the mixture until it is emulsified. Serve warm over poached eggs.
20 Mins | Serves 4
For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.
1 Hr | Serves 8
Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides
50 Mins | Serves 6-8
Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.
