Mel's 'bubbly' brunch recipe

Method

1. To make the hollandaise, melt the butter in a pan over a low heat. Once melted, skim off any white solids from the top with a spoon. In a glass bowl, whisk the yolks with the vinegar, a pinch salt and 1 tbsp ice-cold water. Put the bowl over a pan of just simmering water and whisk for 3-5 minutes, until pale and thick.
2. Take the eggs off the heat and pour in the melted butter slowly, whisking constantly. Once combined, mix in 1 tbsp lemon juice and 1 tbsp chives. Cover; keep warm.
3. In a frying pan set over a medium-high heat, heat the oil and cook the chorizo for 4-5 minutes, until crisp.
4. Add the vinegar to a pan of boiling water. Turn down to a simmer. Crack in the eggs one by one and cook for 3 minutes.
5. Meanwhile, toast the muffins. Top each with chorizo, a poached egg and a drizzle of hollandaise; sprinkle with the remaining chives.
6. Serve with the salad leaves and remaining lemon juice.

• Little help: Short on time? Try using Tesco Finest hollandaise sauce instead of making your own.
• Leftovers: Place any leftover hollandaise sauce in a bowl covered with clingfilm in the fridge. This can be reheated for 15-20 seconds in a microwave. (Hollandaise will keep in the fridge for one day and cannot be frozen.)

• If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.

• As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.