July 29, 2008 - 13:09 BST hellomagazine.com Ingredients (Serves 4) 2 tbsp extra virgin olive oil 4 smoked mackerel fillets, weighing 175g/6oz each 4 eggs 4 muffins, cut in half and toasted Sprigs of fresh Ingredients (Serves 4)2 tbsp extra virgin olive oil 4 smoked mackerel fillets, weighing 175g/6oz each 4 eggs 4 muffins, cut in half and toasted Sprigs of fresh watercress For the hollandaise sauce1-2 tbsp lemon juice 2 egg yolks 100g/4oz Pure Organic, Soya or Sunflower spread, gently melted Salt and freshly ground white pepper First make the hollandaise. Whisk together the lemon juice, egg yolks and seasoning until smooth. Set the bowl over a pan of boiling water then pour in the melted Pure in a steady stream, a bit at a time, beating with a wooden spoon to make a creamy sauce. Taste and, if necessary, add a little more lemon juice. Heat the oil in a pan, add the mackerel fillets and cook for 2 minutes on each side until warmed through. Meanwhile, poach the eggs. To serve, place a mackerel fillet to the side on a warm plate, put the toasted muffin alongside and top with a poached egg. Drizzle with hollandaise and garnish with a sprig of watercress.