Directions

• Step 1Place butter in a saucepan over a low heat until it is warm and melted.
• Step 2 Fill a saucepan with water and put on a low heat until it gets to a gentle simmer, make sure it fills less than half the pan. Place the egg yolks in a heatproof mixing bowl over the pan of water making sure the bowl doesn’t touch the water on the bottom, empty some of the water out if necessary.
• Step 3 Use a balloon whisk and beat them, adding the white wine vinegar. Once combined, continue whisking whilst slowly pouring melted butter into the egg mix. Whisk continuously until all of the butter has been incorporated and you are left with a silky-smooth consistency. Season with a squeeze of lemon and the Dijon mustard and some black pepper.
• Step 4 Bring a pan of water to a hot simmer on a medium heat. Add 1tbsp of white wine vinegar to pan and stir. Once the water is starting to bubble, crack the eggs in 1 at a time or 2 if you have enough space. Poach for 1 minute until egg white is cooked through but yolk is still soft to touch.
• Step 5 Place sliced ham on each pancake, topped with a poached egg and dowsed in the creamy hollandaise sauce. Add a sprinkle of chopped tarragon to garnish and a crack of black pepper.