To poach your eggs, bring a medium saucepan of water to boil, add salt and a tbsp of any type of vinegar. We’ll poach two eggs at a time, so crack two eggs into a small bowl. Then, once water is lightly simmering, use a spatula create a whirlpool inthe boiling water, then carefully pour eggs from bowl into the centre of saucepan. The eggs will immediately begin to cook and should form into a solid shape. Cook for 2-3 mins for a runny yolk, then remove using a slotted spoon. Drain off excess water before serving. Repeat this process for remaining eggs.

Toast and butter your sourdough. Place smoked salmon on toast, then your poached egg, then drizzle 1-2 tbsp of Hollandaise onto your poached eggs. Garnish with fresh basil (optional) and freshly ground black pepper.