Avocados with Poached Egg and Hollandaise Sauce’.

Remove the skin from the avocados, remove the seeds, cut lengthwise into slices. Place on a plate, season with salt, pepper and juice of one lemon. ‘Carefully beat the eggs one at a time into a mug.

Heat water in a spacious saucepan.

Add 1 tbsp vinegar to the water (this will make the egg whites set faster). Carefully slide eggs into the water and poach until waxy soft (takes 4-5 min).

For the hollandaise sauce: In a small saucepan, bring white wine vinegar to an almost complete boil with the shallots and lightly crushed white peppercorns.

Remove from the heat and stir in cold water and egg yolks.

Whisk in a bain-marie until the sauce thickens.

Remove hollandaise from water bath, gradually fold in the melted butter.

Season with juice of one lemon, salt and freshly ground pepper. ‘Strain hollandaise sauce through a fine sieve before serving. Arrange avocado slices on plates.

Place the poached egg on top and cover with the hollandaise sauce.

Tip: If the sauce gets too hot and curdles during this process, simply add a little cold water.

The Hollandaise sauce then becomes creamy again.

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