Cunard’s Eggs Royale (Cunard)

4 free-range eggs, room temperature

25ml (5 tsp) white wine vinegar

4 English muffins, toasted

6 Slices of smoked salmon (you can also use bacon, ham or spinach)

Chopped chives

225g (1 cup) butter, melted

4 tbsp white wine vinegar (reduction)

1 shallot, very finely chopped (reduction)

10 black peppercorns (reduction)

1 bay leaf (reduction)

3 free-range egg yolks

Pinch sea salt

For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Pour into a jug.

Put the vinegar in a small saucepan over a high heat and bring to the boil. Cook for 1 minute, or until reduced to by half. Remove from the heat. Allow to cool and keep in the fridge until required.

Put the egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk the egg yolks with the salt until pale.

Pour the vinegar reduction that you made in step 2 through a fine sieve over the yolks and continue whisking until well combined. Slowly add the butter in a steady stream, whisking constantly, until the sauce is smooth, thick and shiny. Keep warm until ready to serve.

Fill a large pan just over one third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water. Poach for 2–3 minutes. Remove with a slotted spoon.

Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with the smoked salmon (you can also use bacon, ham or spinach). Place an egg on top of each muffin and spoon over some hollandaise. Sprinkle with chives and serve.