This is adapted from ‘The great Mexican breakfast’ in Thomasina Miers’ Mexican Food Made Simple – she’s the genius behind Wahaca, the Mexican restaurant chain. It’s a bit like Huevos Rancheros, but we ate these slobbing out in bed one Sunday morning, rather than on a hard-working ranch – hence the name. It’s probably also the perfect hangover cure – though I wouldn’t know about that of course.

Serves 2.

• 400g tin of tomatoes
• 1 small onion
• butter and/or oil for frying
• some fresh chilli, chopped – I used some Ring of Fire chillis – zing!
• 1 clove of garlic, chopped
• salt and pepper
• tsp brown sugar
• Worcestershire sauce
• grated cheese of choice
• 2 tortillas / flatbreads
• 2 eggs

In a pan, fry the onion and chilli in a little butter until the onions are translucent. Add the garlic and fry briefly. Add the chopped tin of tomatoes, salt and pepper, sugar, a generous slug of Worcestershire sauce. Simmer over a low heat until the sauce thickens – maybe 20 minutes or so.

Warm the flat-breads or tortilla wraps on a dry frying pan or griddle while you fry the eggs. Put a wrap on each plate, smother in sauce, pop an egg on each one and add grated cheese. Eat in bed.

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…

• 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!