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Hollandaise sauce----------------------------.
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(makes about 200ml 7 fl oz).
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Method (sauce) ------------------------------.
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Clarify the butter by melting it until its solids have become separated from the rich yellow oil.
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Remove from the heat and leave to cool until just warm.
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Most of the solids will now be at the base of the pan.
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Any other solids on top can be skimmed away.
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Place the egg yolks in a bowl and add 2 tablespoons of warm water with half of the lemon juice.
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Whisk over a pan of simmering water to a thick ribbon stage, almost the consistency of softly whipped cream.
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Remove from the heat and slowly add the clarified butter, whisking vigorously.
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This will emulsify the butter into the egg yolk mixture.
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If the sauce seems too thick and almost sticky while adding the butter, loosen slightly with another squeeze of lemon juice or water.
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Season with salt and Cayenne or white pepper and add the remaining lemon juice, if needed, to enrich the total flavour.
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The sauce is now ready to serve.
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For a guaranteed smooth, silky, finish, strain through a sieve.
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Mushrooms and crumpets-----------------------.
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Method---------------------------------------.
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Trim the flat mushrooms, removing the central stalk.
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To each, flat side up, with butter and season with salt and pepper.
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The mushrooms can now be placed under a pre-heated grill, cooking for 6-8 minutes and tender.
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Meanwhile, spread a little butter over each of the crumpets, spreading Marmite liberally on top.
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A few minutes before the mushrooms are cooked, the crumpets can be toasted beneath the grill, allowing the Marmite and butter to melt through as they warm.
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To assemble, place the flat mushrooms on top of the crumpets along with the warmed poached eggs.
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Spoon the hollandaise sauce over each and the dish is ready to serve.
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Poached eggs---------------------------------.
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Method---------------------------------------.
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Fill a large, deep saucepan with water (replace up to one-third with vinegar should it be required).
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Bring to a rapid simmer and whisk vigorously in a circular motion.
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Crack an egg into the centre.
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As the liquid spins, it pulls and sets the white around the yolk, before the egg reaches the base of the pan.
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Poach the egg for 3-3 1/2 minutes before serving.
