Rich, buttery hollandaise sauce is the key ingredient in eggs Benedict but works beautifully when served atop potatoes. Once you've mastered this sauce, you'll want it on everything.
Boil the potatoes for 10-15 minutes or until tender and then tip into a serving dish and set aside.
Meanwhile, place the vinegar, peppercorns and tarragon into a small saucepan, place over a medium heat and bubble until the mixture has reduced by half. Strain and leave to cool.
Preheat the grill to high. In a medium bowl that fits snugly over a pan of simmering water, beat together the egg yolks with 2tsp of the reduced wine vinegar (reserve the rest of the reduced vinegar in a sealed jar in the fridge for up to a month) beat until it becomes foamy.
Melt the butter in a small saucepan and then pour off the top clear layer of melted butter leaving behind the milk solids in the bottom of the pan. Add a little of the warmed butter to the egg mix and whisk well between each addition and repeat until all the butter has been incorporated and the hollandaise has thickened.
Add a squeeze of lemon and a splash of warm water to loosen the mixture, season to taste and then set aside.
Pour the hollandaise over the hot potatoes and then place under the grill and grill for a minute or two until there are specks of golden brown on the top. Serve warm scattered with chopped parsley.
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