Hollandaise Sauce

2 egg yolks
80 grams butter melted
60ml vinegar
3 peppercorns
1 teaspoon lemon juice (or one squeeze of a wedge of lemon)

Put the vinegar and peppercorns in a small pot and bring to the boil. Immediately reduce the heat and let simmer until it reduces to half (it won’t take very long). Take off the heat and let it cool

Whisk the egg yolks together. Add one tablespoon of the cooled vinegar and whisk. Add one tablespoon of the melted butter and whisk. Continue doing this until you have added half the vinegar. Transfer the mixture to a small frying pan and put over a very low heat. Continue whisking while alternating between adding a tablespoon of vinegar and butter. Remove from the heat, add the lemon, whisk and serve.

Poached egg
To poach the eggs, boil a pot of water with a splash of vinegar. Break two eggs into two separate cups. When boiling (but not too rapidly) stir the water to make a vortex. Gently slide the first egg into the water. When the water starts to boil again gently slide the second egg in. When the water starts to boil remove the pot from the heat, put the lid on the pot and let sit for 3 minutes for runny yolks and 4 minutes for slightly firmer yolks. Remove from the pot with and place on paper towel to drain and remove excess water. Serve with hollandaise sauce!