METHOD

1. To make the hollandaise, melt the butter in a small pan or in the microwave oven. Place the egg yolks and lemon juice in a heatproof bowl over a pan of simmering water and whisk very gently, pouring the melted butter slowly into the egg mixture. Cook until mixture has thickened. Season with salt and pepper. Turn the heat off and keep warm over the pan of water, stirring occasionally. Loosen the sauce with an extra splash of water if needed.

2. Next make the poached eggs by firstly breaking the QL Omega Eggs into small bowls.

3. In a saucepan, bring about 2 litres of water to the boil. Meanwhile, slice the silverside beef into strips and pan fry.

4. Add the vinegar to the boiling water, lower the heat and let the water simmer, then swirl the water briskly to form a vortex and slide in an egg. It will curl around and set to a neat round shape.

5. Cook for 2-3 minutes, then remove it and place it onto a kitchen paper towel. Repeat with the other eggs.

6. Split the muffins, toast them and spread some hollandaise on each muffin.

7. Place some strips of fried silverside on each muffin, then top with an egg. Spoon over some hollandaise and top with chives. Serve at once.