Method

Hollandaise: (this makes about 400ml of sauce)
Bring a pot of water to the boil

Separate your 4 eggs into white and yolk

Place the egg yolk, white wine vinegar, salt and pepper into a heat proof bowl

Turn off the water and place the yolk mix over the boiled water

Whisk your egg yolk until it lightens slightly in colour

Slowly add the melted butter whisking the whole time – if there is no one there to assist you, add a little at a time in stages then whisk thoroughly between each addition

Once all the butter is added, sieve the mix into a clean heat proof bowl and leave sit over the hot water, mixing every couple of minutes so it does not lump

Benedict:

Preheat your grill to a medium to high heat

Poach your egg to how you like it – running/hard poached (make it easy, place the cracked egg into some cling film, and place in the water – perfect egg everything)

Toast your choice of bread, once you’ve toasted your bread, lay the smoked duck on top

Drain your poached egg and place on the smoked duck and generously pour the hollandaise sauce over

Place underneath the grill until golden brown, you can add some cracked black pepper or some parsley to finish