Method

1. To make the hollandaise sauce, melt the butter in a small saucepan, over medium heat and set aside.

2. In another saucepan, add about 3cm of water and bring it to a simmer. Place a mixing bowl on top of the saucepan so the bottom of the bowl doesn’t touch the water.

3. Add the 3tbsp of water, egg yolks, a small pinch of salt, and white pepper to the mixing bowl. Using a small hand whisk, constantly whisk the mixture until it is creamy and the whisk leaves a trail on the base of the mixing bowl. This can take roughly 5-7mins.

4. Take the egg mixture off the heat. While whisking, add the melted butter a few drops at a time to the egg mixture. It’s best to add the butter slowly (1-2 drops at a time) otherwise the mixture will curdle. When the sauce starts to thicken, you can add the butter a little faster, but leave the whiter, milky sediment at the bottom of the butter (use that when frying the asparagus and spinach).

5. Add the juice of 1⁄2 a lemon to the hollandaise, and taste. Add the other half if you prefer a more lemony taste.

6. Prepare the rest of the meal by poaching 6 eggs. Fry the asparagus and spinach in a saucepan with the leftover butter sediment and a tsp of olive oil, salt and pepper. Toast your preferred bread.

7. Place the spinach on top of the toast, a slice of smoked salmon, poached egg and 1-2 tbsp of the hollandaise on top. Serve with fresh dill or chives on top and asparagus on the side.

Second Nature special tip

This hollandaise sauce serves 6 people. You can make the hollandaise separately and reheat over a double boiler to serve warm with eggs benedict or eggs royale. Alternatively, it tastes delicious with white fish.