A few weeks ago I had a longing for Eggs Benedict. I tried to make them the proper way, making my own Hollandaise sauce. It was a lot of bother and it didn’t work. I had wanted to recreate the delicious moment I first tasted this most divine of breakfasts, with Claire Bolderson in The Heathman Hotel in Portland, Oregon. I just ended up with a gloopy, curdled mess.

Anyway, I had the yearning again today and, thanks to the combined wisdom of half a dozen different web pages, made my own version of what I now call Mollandaise Sauce – mock Hollandaise.

Serves 2.

• 2 English Muffins – only here we just call them muffins.
• 2 large free-range eggs
• teaspoon white wine vinegar
• teaspoon or more of Dijon mustard
• juice of half a lemon
• jar of mayonnaise
• 2 rashers of bacon (optional)

Lightly toast the muffins and grill the bacon if you are a carnivore.

Make a bain marie – put a bowl over a pan of boiling water and put several dollops of mayonnaise in the bowl. Stir as it heats up and slowly add a teaspoon or two of Dijon mustard, a few teaspoons of water and the same amount of lemon juice.

Poach 2 eggs in hot water with a splash of white wine vinegar. When cooked, remove the eggs with a slotted spoon, pat dry and place on a muffin. Spoon over the Mollandaise sauce. Add bacon. Enjoy!

Henry gave it 8 out of 10 – not quite as good as my eggy bread with bacon and maple syrup, but he did enjoy it. Me? I was almost there… back in the restaurant of the Heathman Hotel…

Or French Toast, which I made for the kids ages ago and they all hated it. Except now Henry loves it and wants it every day. Makes 1 portion.

• 1 egg
• 1 thick slice of soft bread
• splash of full-fat milk
• pinch of cinnamon – more if you fancy
• maple syrup to taste
• knob of butter
• heart of gold

Beat an egg and cinnamon with a splash of milk – and a fork. Put the butter in a hot frying pan. Put the eggy mixture on a plate and soak each side of the bread in it. Put the bread in the pan and fry until a beautiful mottled brown colour. Eat immediately with maple syrup – bacon on top is perfect too!

Great at breakfast – or suppertime!

- Smoked haddock (preferably undyed)
- milk
- Onions
- Turmeric
- Curry powder (such as Garam Masala)
- lemon juice
- Basmati rice
- eggs

Put the basmati rice on to cook, and chuck an egg in the pan, one for each person. Poach the haddock in some milk (or milky water).

Fry the onion with the turmeric and curry powder, adding the juice of at least one lemon when it’s really sizzling. This should smell great. When the rice and the haddock are cooked, add them to the frying pan, stirring as you go. Check seasoning, chop the eggs and add them, serve. Tastes great with George Watkins’ Mushroom Ketchup.