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1
Put the egg yolks in a food processor and add salt and pepper.
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2
Whiz for about 10 seconds.
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3
Put lemon juice and vinegar in a jug and microwave for 20 seconds.
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4
Pour it into the food processor while whizzing again.
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5
Melt the butter in the same jug for 40-45 seconds in the microwave
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6
Pour the melted butter slowly into the processor while it whizzes, and whiz until frothy and smooth.
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7
Put a bowl over a saucepan, with about an inch of water in it, onto a medium heat.
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8
Transfer the sauce into the bowl and whisk it until it is thick and thoroughly warmed.
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9
Remove from the saucepan and set aside.
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10
Top up the water in the pan until it is almost full and put it on a high heat.
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11
Add the vinegar and bring it to the boil.
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12
Break the eggs into ramekins ready to drop into the water.
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13
Put the mackerel fillets on a microwaveable plate, cover them with plastic wrap.
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14
Microwave them for 1 and a half - 2 minutes, then uncover them, turn them over, cover them, and microwave them for another 30 seconds -1 minute
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15
When the water in the pan is boiling, drop in the eggs then bring back up to boiling point and immmediately drop the heat to a simmer and poach the eggs for two minutes
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16
Take the mackerel fillets out of the microwave, remove the skin and place the fillets, broken up if you like, onto the split rolls or rye bread slices.
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17
Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water.
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18
Place the eggs on top of the mackerel, and spoon over spoonfuls of the Hollandaise and serve.
