Boil water in a Saucepan. Crack 2 eggs and place 2 egg yolks into a large enough glass bowl too fit on top of the Saucepan and then add a dash of White Wine Vinegar - then whisk with a hand balloon whisk etc. and then place glass bowl over the top of the hot boiled water and keep whisking until lukewarm.

With melted butter ready in the different Saucepan - gradually add the hot butter too the lukewarm Vinegar egg yolks and keep whisking while the glass bowl is over the other Saucepan - just keep adding hot melted butter gradually until a thick sauce is formed.

Crack 2 eggs in a swirl of hot boiling water and then poach within the Saucepan for about 3 or 4 minutes and then place Kitchen Roll on a Dinner Plate etc. and then damp off the cooked poached eggs onto the Kitchen Roll and then place poached eggs over hot deep fried chips and then place the Hollandaise Sauce over the cooked poached eggs.