• ¼ tsp white wine vinegar by Sainsbury’s
  • 3 medium British free-range eggs by Sainsbury’s, one separated
  • 60 g lighter buttersoft by Sainsbury’s, melted
  • 1 tbsp white wine vinegar by Sainsbury’s
  • 1 white muffin by Sainsbury’s, halved
  • 4 slices Parma ham by Sainsbury’s
  • 2 tsp snipped fresh chives, to garnish


  1. 1

    First, make the hollandaise sauce. Mix the ¼ tsp vinegar and the yolk from the separated egg in a small bowl or beaker. While the buttersoft is still warm, using a stick blender, blend the egg yolk while slowly drizzling in the melted buttersoft. Once you’ve finished adding the buttersoft, blend the sauce for another minute or so, until thick.

  2. 2

    Bring a pan of water to the boil over a high heat then reduce to a low simmer. Add the tablespoon of vinegar and gently break the eggs into the water. Cook for 1½ minutes. Remove with a slotted spoon onto kitchen paper.

  3. 3

    Meanwhile, toast the muffin halves. Top with the Parma ham and poached eggs. Pour over the hollandaise sauce and serve sprinkled with chives.

Nutritional Details

Each serving provides
  • Energy 1641kj 392kcal 20%
  • Fat 28.7g 41%
  • Saturates 11.4g 57%
  • Sugars 2.8g 3%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 1110kj/265kcal

Each serving provides

13.8g carbohydrate 1.0g fibre 19.1g protein

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