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

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. 

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.

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

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

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

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

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.

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

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

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

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