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…