• 450-650 g smoked Haddock fillet
• 4 large Eggs
• 2 English Muffins, split in half
• Salt and Pepper

For the Hollandaise:

•  2 large Egg yolks 
• 1 tbsp Cider Vinegar/ slightly less Lemon juice
• 175 g unsalted Butter, melted and hot
• 1 tbsp fresh Tarragon, chopped
• 2 Tomatoes, peeled, de-seeded and blanched
• Salt and Pepper

• Preheat the oven to 200 C/ Gas mark 6.
• Pour 1 cm of water to the bottom of a baking tin, lie the haddock in, skin- side down and cover with black pepper. Cover the tin closely with foil and cook for 10-15 minutes until the flesh is opaque rather than translucent.
• To cook Hollandaise, whizz the egg yolks and cider vinegar in a food processor  for 1 minute, then add hot melted butter to the mixture gradually while the motor is still running, season and tip into a warmed bowl.
• Add tomatoes and tarragon to the mixture and mix, leave in a warm place( over a pan of hot water).
• Poach the eggs in a gently simmering water, let them cook for 2-3 minutes until the whites are set and yolks are soft.
• Drain the eggs on a kitchen towel and set in a warm place.
  Remove the skin from haddock and drain them with kitchen towel.
• Toast the muffins, top it with a chunk of haddock,and then a poached egg and pour over it the Hollandaise sauce.

• You can poach the eggs in advance. once they are cooked, plunge them into a bowl of cold water and refrigerate for up to 12 hours. Reheat by immersing the eggs in a bowl of very hot but not boiling water.