DukesHill Products
x6 DukesHill Wholegrain Pancakes
Regular price
Regular price Sale price £19.99
200g DukesHill Sliced Wiltshire Ham
Regular price
Regular price £0.00 Sale price £7.00
Other Ingredients
6 eggs
5g tarragon, chopped to garnish
1 tbsp white wine vinegar
2 egg yolks
150g butter
1 lemon
1 tbsp white wine vinegar
1 tsp Dijon mustard


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You can make this recipe even simpler if you buy a readymade pouch or jar of hollandaise sauce. Just warm up in a pan gently or in a microwave.
Category Breakfast
Serving 6
Prep Time 10 minutes
Cook Time 20 minutes


  1. Step 1 Place butter in a saucepan over a low heat until it is warm and melted.

  1. Step 2 Fill a saucepan with water and put on a low heat until it gets to a gentle simmer, make sure it fills less than half the pan. 

  1. Step 3  Place the egg yolks in a heatproof mixing bowl over the pan of water making sure the bowl doesn’t touch the water on the bottom, empty some of the water out if necessary.

  1. Step 4 Use a balloon whisk and beat them, adding the white wine vinegar.

  1. Step 5 Once combined, continue whisking whilst slowly pouring melted butter into the egg mix. 

  1. Step 6 Whisk continuously until all of the butter has been incorporated and you are left with a silky-smooth consistency.

  1. Step 7 Season with a squeeze of lemon and the Dijon mustard and some black pepper.

  1. Step 8 Bring a pan of water to a hot simmer on a medium heat. Add 1tbsp of white wine vinegar to pan and stir.

  1. Step 9 Once the water is starting to bubble, crack the eggs in 1 at a time or 2 if you have enough space.

  1. Step 10 Poach for 1 minute until egg white is cooked through but yolk is still soft to touch.

  1. Step 11 Place sliced ham on each pancake, topped with a poached egg and dowsed in the creamy hollandaise sauce.

  1. Step 12 Add a sprinkle of chopped tarragon to garnish and a crack of black pepper.

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