At the Willunga Market in the Fleurieu Peninsula in South Australia, I learned to poach eggs all over again. The market is a pristine example of how such places should be run. It sells only organic food products, which purveyors must either grow or make themselves. It is the go-to meeting place for the community on a Saturday, rather like church used to be on Sunday. They serve a "Big Breakfast" on picnic tables with your choice of poached eggs and local bacon or smoked salmon, and fresh juice from whatever fruit is available at the time. (Pink Lady apples make fabulous apple juice!)

Their egg-poaching method allows you to poach a dozen eggs or more at a time and hold them until later if you wish.

Serve these on toasted sourdough baguette, which, in my opinion, is far superior to English muffins. You need the freshest eggs for the best results.

Poached eggs:

4 litres water

¼ cup white vinegar

12 eggs

Chive remoulade:

1 cup mayonnaise

1 cup chopped chives

1 cup chopped arugula

3 tablespoons lemon juice

2 teaspoons capers

1 teaspoon Dijon mustard

Salt to taste

12 slices baguette, toasted

12 slices smoked salmon

Place water and vinegar in a large stockpot and bring to a boil over high heat. Reduce heat to low and crack eggs into mixture one at a time. Cook eggs for 3 minutes and then use a slotted spoon to remove them to a baking dish filled with water (warm if serving right away, cold if holding eggs for later).

Combine mayonnaise, chives, arugula, lemon juice, capers and mustard in a food processor, and process until smooth. Season with salt to taste.

To reheat eggs if they are cold, bring a skillet of water to simmer. Slip eggs into water and reheat gently for 1 to 2 minutes.

To serve, place two slices of baguette on a plate. Top each with a poached egg, drape with a slice of smoked salmon and spoon chive remoulade over top. Serves 6.