Bring 1.5 litres of water, to which you have added approx. 3 tbsp of vinegar, to the boil.
Crack an egg into a suitable cup. Stir vigorously with a whisk in the boiling water. When the current is not too strong, pour the egg into the centre of the whirlpool.
Leave the egg to poach in the simmering water for 2½–3 minutes. The yolk should be runny.
Cool the egg in cold water and set it aside until you need it.
Melt 300g of butter for the hollandaise sauce and keep it warm. The butter should be around 60°C when used. Whisk the egg yolks together with the lemon juice in a saucepan, keep the pan over a very low heat, lifting it off and placing it back on the heat (alternatively, the sauce can be made in a bain-marie).
Once the egg yolks are whisked until light and fluffy and are around 50 degrees, add the warm melted butter very gradually, a little at a time, whisking vigorously. If it becomes too thick, it can be made creamier with 1–2 tbsp cold water.
Once the sauce has the desired consistency, season to taste with salt and pepper and, if desired, a little extra lemon juice. Stir in the chopped chervil and chives just before serving.
Fry the slices of bread on both sides in a tablespoon of butter in a very hot frying pan.
Gently reheat the poached eggs in the poaching water for about a minute.
Heat a frying pan, add the olive oil, then the cabbage shoots, and sauté them briefly until they take on a golden colour but without wilting completely; add butter and season with salt, pepper and a little lemon juice.
Place the toasted bread on two plates, arrange the sautéed cabbage on top, then place the two poached eggs on each, followed by the hollandaise sauce, and perhaps a few chervil shoots and chives – serve immediately.
