15ml of Wellington's White Wine Vinegar
15ml chopped tarragon
2 PnP Extra Large Free Range Eggs, at room temperature
200g of President Salted Butter
1 dash of Cerebos Iodated Table Salt
Separate the eggs and drop the yolks into a bowl.
Drizzle white wine vinegar from the bottle, into the bowl, while beating.
Slowly pour the butter into the bowl while still beating.
Season with salt and pepper and set aside.
For the eggs:
Drizzle vinegar into a pot of simmering water and swirl the water
Crack each egg into a small bowl and pour egg into swirling water. Cook for 2-3 minutes.
Remove egg with a slotted spoon.
Place a few spinach leaves onto toast, add salmon and place poached egg on top
Spoon over the hollandaise, and sprinkle with chives.