Ingredients

• 500ml/18fl oz boiling water
• 50ml/2fl oz white wine vinegar
• 1 egg
• 50ml/2fl oz white wine vinegar
• 5 peppercorns
• ½ shallot
• finely chopped
• 1 bay leaf
• 1 egg yolk
• 150g/5½fl oz melted butter
• salt and freshly ground black pepper
• ½ ripe avocado
• stone removed

Directions

• To poach the egg
• place the water and vinegar a saucepan and bring to the boil. Reduce the heat to a gentle simmer and swirl the water with a spoon to create a whirlpool effect.
• Carefully add the egg into the centre of the whirlpool and poach for three minutes
• or until cooked to your liking.
• To make the hollandaise
• place the vinegar
• peppercorns
• shallot and bay leaf in a small non-reactive saucepan over a high heat. Boil rapidly reducing the volume of liquid to about a tablespoon
• then remove from the heat and allow to cool for one minute.
• Place the egg yolk into a large glass bowl and whisk in the cooled vinegar reduction through a sieve.
• Gradually add the melted butter
• whisking vigorously and continuously. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the avocado in the centre of a plate. Place the poached egg onto the avocado and pour over the hollandaise.