Martha Collison’s eggs royale with grapefruit

1. Put the butter in a small saucepan and melt it gently. Half fill another saucepan with water and bring to a simmer. Finely grate a little zest from the grapefruit, then cut it in ½ and squeeze 1 tbsp juice. Cut a couple of wedges for serving later.

2. Place the egg yolks, grapefruit zest and juice in a medium heatproof bowl and whisk briefly to combine. Place the bowl over the gently simmering water and add the butter 1 tbsp at a time, whisking constantly, until you have a smooth, slightly thickened sauce. Season and set aside off the heat, with the bowl still sitting over the pan to keep the sauce warm.

3. Bring a frying pan of water to a simmer. Crack an egg into a small cup and slip it into the simmering water; repeat with a second egg. Simmer very gently for 2-3 minutes until the whites are firm, then remove with a slotted spoon and drain on a plate with kitchen paper. Repeat with the remaining eggs.

4. Toast the crumpets. Place 2 crumpets onto each plate, then top each with avocado, smoked salmon, a poached egg and finally a drizzle of the hollandaise. Season with freshly ground black pepper, then serve with a wedge of grapefruit to squeeze over.