This dish traditionally uses ham or bacon and a rich butter sauce. Our yoghurt and chive hollandaise sauce contrasts with the richness of poached eggs and lean prosciutto to make a lighter but equally special version.
• Instead of chives, add 1 tablespoon chopped fresh tarragon to the hollandaise, and garnish with sprigs of tarragon.
• You can also use thin slices of lean cooked ham instead of prosciutto.
Like other animal foods, eggs provide useful amounts of vitamin B12. Free-range eggs tend to contain more than eggs from battery hens. All the fat in eggs is found in the yolk (around 6 g per average-sized egg) and is predominantly unsaturated fat.