Hollandaise With Poached Eggs

Serves 1
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Directions

  1. 1Separate egg yolks into the blender.
  2. 2Separate egg yolks into the blender.
  3. 3Separate egg yolks into the blender.
  4. 4Melt the butter.
  5. 5Melt the butter.
  6. 6Melt the butter.
  7. 7Add some salt and lemon juice to the blender.
  8. 8Add some salt and lemon juice to the blender.
  9. 9Add some salt and lemon juice to the blender.
  10. 10Turn the blender on.
  11. 11Turn the blender on.
  12. 12Turn the blender on.
  13. 13Slowly add the melted butter to the blender.
  14. 14Slowly add the melted butter to the blender.
  15. 15Slowly add the melted butter to the blender.
  16. 16Pour the prepared hollandaise sauce into a pitcher.
  17. 17Pour the prepared hollandaise sauce into a pitcher.
  18. 18Pour the prepared hollandaise sauce into a pitcher.
  19. 19Pour an inch of water into the pot.
  20. 20Pour an inch of water into the pot.
  21. 21Pour an inch of water into the pot.
  22. 22Add salt and vinegar to the pot of water.
  23. 23Add salt and vinegar to the pot of water.
  24. 24Add salt and vinegar to the pot of water.
  25. 25Crack an egg into a sieve to get rid of any loose, unwanted parts.
  26. 26Crack an egg into a sieve to get rid of any loose, unwanted parts.
  27. 27Crack an egg into a sieve to get rid of any loose, unwanted parts.
  28. 28Drop an egg into a small bowl.
  29. 29Drop an egg into a small bowl.
  30. 30Drop an egg into a small bowl.
  31. 31Drop each egg, one at a time, gently into the simmering water.
  32. 32Drop each egg, one at a time, gently into the simmering water.
  33. 33Drop each egg, one at a time, gently into the simmering water.
  34. 34Place the freshly poached eggs into a bowl of ice water to prevent overcooking.
  35. 35Place the freshly poached eggs into a bowl of ice water to prevent overcooking.
  36. 36Place the freshly poached eggs into a bowl of ice water to prevent overcooking.
  37. 37Place the poached eggs on a paper towel to dry.
  38. 38Place the poached eggs on a paper towel to dry.
  39. 39Place the poached eggs on a paper towel to dry.
  40. 40Serve by spooning hollandaise sauce over the eggs and garnish with cilantro and crispy chili oil.
  41. 41Serve by spooning hollandaise sauce over the eggs and garnish with cilantro and crispy chili oil.
  42. 42Serve by spooning hollandaise sauce over the eggs and garnish with cilantro and crispy chili oil.

Ingredients

  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 150 G butter melted
  • 150 G butter melted
  • 150 G butter melted
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • 0.5 tsp cayenne pepper
  • squeeze lemon
  • squeeze lemon
  • squeeze lemon
  • as many fresh eggs
  • as many fresh eggs
  • as many fresh eggs
  • coriander
  • coriander
  • coriander
  • parsley
  • parsley
  • parsley
  • crispy chilli oil
  • crispy chilli oil
  • crispy chilli oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 inch water
  • 1 inch water
  • 1 inch water
  • salt
  • salt
  • salt
  • splash white vinegar
  • splash white vinegar
  • splash white vinegar

Equipment

blenderpaper towelspotstovemicrowavesievebowlladleforkknifetoaster

Tips

  • Make sure to use fresh eggs
  • Ice water will stop poached eggs from continually cooking
  • Eggs used for poached eggs cannot be cold. You must let sit at room temperature.