Instructions: Poach the eggs in a shallow pan of water.

Lift out and drain then trim off the raggedy bits.

To make the hollandaise heat the butter in a small pan with a lip until it has melted and is fairly hot but not beginning to colour.

Whiz the egg yolks water salt pepper and a small slug of lemon juice or tarragon vinegar in the processor until smooih.

Keep the blades whirring and start adding the butter in a slow trickle.

When you have incorporated about half add a little more lemonor vinegar then carry on adding the butter increasing the flow slightly.

Stop pouring when you get down to the cloudy sediment at the bottom of the pan.

Taste and adjust seasoning
Immediately pop the circles of hot toast on individual plates perch an egg on each piece coat generously with hollandaise then dust lightly with cayenne.

Finish with a crowning dollop of caviar and serve.

A bit over the top for breakfast this rich egg dish makes a sensational lunch or supper treat or a dramatic first course in an otherwise light meal. The eggs can be poached a little in advance then reheated briefly in hot water (but take care not to overcook) while the hollandaise is best left until the last minute as it can separate if you try to retheat it. I always make hollandaise in the processor and it takes only a couple of seconds to whiz up. Interpret a teaspoonful of caviar as lavishly as you can.

Serves 4

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