For the Bearnaise sauce, put 2 egg yolks into a food processor with a pinch of cayenne pepper, season with sea salt
and freshly ground pepper, add a tsp of white wine vinegar and process briefly until mixed. Melt 120 g butter and pour
into the processor while it is running, until it is all incorporated and the mixture is thick. Spoon into a dish and stir
in 2 Tbs chopped tarragon. Keep warm. (This will probably make more than 2 servings!)
Poach skinless fillets of smoked haddock gently for 10 minutes in a covered pan. Meanwhile poach a couple of eggs for
6 – 7 minutes, until just cooked. Drain the fish on kitchen towels, and serve on hot plates, topped with a poached egg
and the Bearnaise sauce, accompanied with new potatoes and a green veg.