Ham, Asparagus & Duck Eggs with Hollandaise

Trim the asparagus and bring a wide pan of salted water to a steady simmer. Add 2 tablespoons of the vinegar for poaching the eggs.

Crack each duck egg into a cup, slide into the simmering water and poach for 3–4 minutes until the whites are set and the yolks are still soft. Lift out with a slotted spoon and keep warm on kitchen paper.

For the hollandaise, simmer the remaining vinegar with the shallot and peppercorns for 2 minutes until reduced by about half, then strain into a heatproof bowl.

Whisk the egg yolks into the warm vinegar reduction over a pan of barely simmering water. Slowly drizzle in the warm melted butter, whisking constantly, until thick and glossy.

Season the hollandaise with lemon juice, sea salt and black pepper. Keep it just warm, whisking in a teaspoon of warm water if it becomes too thick.

Cook the asparagus in the simmering water for 3–4 minutes until tender but still bright green, then drain well.

Arrange the asparagus on warm plates with folded slices of ham. Top each plate with a poached duck egg and spoon over the hollandaise.

Finish with a little extra black pepper and serve straight away while the eggs are soft and the sauce is warm.