A sumptuous breakfast or brunch recipe – served with Leopard’s Leap Natura sparkling wine.

Prep time: 5 mins /Cook time: 10 mins /Serves: 4

Ingredients:

–       3 large egg yolks

–       20ml water

–       20ml lemon juice

–       Pinch of salt

–       5 tablespoons softened butter

–       8 large eggs

–       4 croissants

–       250g smoked salmon or trout ribbons

–       Fresh chives

–       Lemon wedges, to serve

Method:

In a glass or metal bowl, whisk together the egg yolks, water and lemon juice until light and frothy. Set the bowl over a pot of simmering water – the bottom of the bowl shouldn’t touch the water. Whisk continuously until the mixture starts to thicken and then add in the butter one tablespoon at a time, whisking to combine. Season the Hollandaise to taste, cover with clingfilm and set aside. To reheat, simply whisk over simmering water once again. Add a little lemon juice or water if the Hollandaise becomes too thick. 

Halve the croissants and fill each with smoked salmon. Bring a pan of water to simmer and add in 50ml of white vinegar. Poach the eggs for 3 to 4 minutes for soft yolks. Add two eggs to each croissant and spoon over the Hollandaise. Top with finely chopped chives and serve with the lemon wedges.