Poached eggs, asparagus and chorizo hollandaise

For the chorizo hollandaise, first make a chorizo butter. Place the chorizo in a frying pan over a medium heat with the butter and cook gently until the fat renders and the chorizo becomes crisp. Strain the butter through a sieve into a bowl, pressing to get as much flavour out as possible. Set aside and keep warm, reserving the infused butter and chorizo separately

Meanwhile, for the crumb, heat the olive oil in a frying pan over a medium heat. Add the remaining ingredients and a pinch of salt and fry until golden, fragrant and crisp

Fold through the reserved chorizo, then remove from the heat and set aside

To make the hollandaise, set a heatproof bowl over a pan of gently simmering water. Whisk together the egg yolks, white wine vinegar and Dijon mustard until slightly thickened. Slowly drizzle in the warm chorizo-infused butter, whisking constantly to emulsify – if the sauce becomes too thick, loosen with splashes of warm water. Finish with a squeeze of lemon juice and a pinch of salt, to taste. Keep warm

Place the asparagus and salted butter in a frying pan with a lid on a medium heat. Gently fry the asparagus until lightly golden and beginning to soften. Add a splash of water, cover and steam for a couple of minutes until just tender, then remove and keep warm

Meanwhile, bring a pan of water to a gentle simmer and add the vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for 2½-3 minutes until the whites are set and the yolks remain soft. Remove with a slotted spoon and drain on kitchen paper

Drizzle the sourdough slices lightly with olive oil and toast under a hot grill until golden and crisp

To serve, slice and arrange the toast and asparagus on plates. Top with the eggs and gently spoon the warm chorizo hollandaise over the eggs. Sprinkle over the crumb, chives and a small pinch of black pepper. Serve with a chilled glass of Vinatis’s Riesling Grand Cru Rosacker from Domaine Julien Schaal