1. For the Hollandaise, bring a saucepan of water to the boil and as soon as it does, kill the heat
2. Grab a large bowl and pop in the egg yolks, whisk them up with the lemon juice and the white wine vinegar until you really start to see the mixture thicken.
3. Put the bowl over the saucepan of hot water and slowly pour in the melted butter as you continue to whisk constantly to form what's called an emulsion, which should be a littler thinner than a mayonnaise.
4. Leave the bowl sitting on the pan when done, ready to serve and don't panic if the mixture thickens up a little, just add a drop of hote water to thin it out again.
5. Onto the poaches eggs, in a large pot, boil some water and then turn it down to a simmer.
6. Add a little drop of white wine vinegar and then carefully break the eggs into the water (it's easier to crack the egg into a small cup and drop it into the water, it stops the egg white from going all over the pot
7. Cook until the egg is set, in other words, no longer transparent but before it goes hard. Then remove the egg with a slotted spon and leave to sit on some kitchen paper
8. Onto the chorizo patties, skin all of the sausages, both the pork ones and the chorizo ones and put them in a bowl and mix them so they form one mixture.
9. Shape them into small patties, as flat as you can, as they'll cook quicker and more evenly.
10. In a small pan, heat a little olive oil and lay the patties in, two per portion. Cook until coloured, then flip over and fry until cooked through, which should take 7-8 minutes
11. To serve, toast the English muffins, spread a little of the melted butter on them and place on your serving plate. Add the chorizo patties on top, then the poached eggs and dress with the hollandaise. Sprinkle a little cayenne pepper over the sauce and serve with home fries.
