Place the vinegar, Cape Herb & Spice Black Peppercorns and French Tarragon in a small saucepan and bring to the boil. Boil until liquid has reduced by half. Remove and strain liquid through a sieve. Melt the butter and spoon off any foam. Now you’re ready to start making your Hollandaise. Place a large heatproof bowl over a pot with 5cm of boiling water –make sure the bowl fits snugly and that the bottom of the bowl does not touch the water.

Add the egg yolks to the bowl along with one tablespoon of the vinegar liquid and one tablespoon of water. Using a large balloon whisk, whisk constantly over low heat until eggs just start thickening. Now slowly drizzle in the melted butter a bit at a time while constantly whisking. The Hollandaise will thicken and become velvety smooth. (If it becomes too thick for your liking, simply whisk in a tablespoon or two of hot water.) Remove from heat and add the salt and lemon juice – either half a tablespoon of lemon juice or a whole tablespoon if you like your Hollandaise extra tart. This recipe makes enough Hollandaise to serve four people. Now for those three ways with your eggs Benedict…

#1: Eggs Benedict with smoked salmon

Halve and toast English muffins. Top muffins with smoked salmon, one or two poached eggs and drizzle over Hollandaise.

#2: Eggs Benedict with bacon and vine tomatoes

Toast ciabatta bread. Top with crisp streaky bacon, poached eggs and Hollandaise. Sprinkle over chopped chives and serve with vine tomatoes blistered in a hot non-stick pan.

#3: Vegetarian eggs Benedict

Halve and toast English muffins. Top with wilted baby spinach – it’s not necessary to cook it, simply place baby spinach in a colander and pour over boiling water, then squeeze dry. Use a veggie peeler to make very thin courgette ribbons and repeat the boiling water/colander trick to lightly cook the courgettes. Lay courgette ribbons over spinach. Top the veggies with poached eggs and Hollandaise and garnish with micro herbs.