Sourdough, ham, asparagus, poached eggs and easy hollandaise

1.Blanch the asparagus for 2 minutes in boiling water. Remove and set aside.

2.Bring a large saucepan of water to a gentle boil and with a wooden spoon create a whirlpool in the centre. Add the eggs one at a time and gently poach for 3 minutes.

3.Heat another frypan over a medium to high heat and add the oil. When hot, add the ham and cook for 2-3 minutes per side or until caramalised. Set aside and keep warm.

4.Make the hollandaise (see method below).

5.To serve, place the toast on a plate, top with ham, asparagus, poached egg and a spoonful of hollandaise. Sprinkle over the chives.

6.Place the egg yolks and salt into a blender. Add the lemon juice and give it a quick wizz. Place the heated butter into a measuring jug and, with your machine running, slowly drizzle it in, in a continuous stream, until all the butter has been incorporated and the hollandaise is thick.