Hollandaise With Poached Eggs
Serves 1
Directions
- 1Separate egg yolks into the blender.
- 2Melt the butter.
- 3Add some salt and lemon juice to the blender.
- 4Turn the blender on.
- 5Slowly add the melted butter to the blender.
- 6Pour the prepared hollandaise sauce into a pitcher.
- 7Pour an inch of water into the pot.
- 8Add salt and vinegar to the pot of water.
- 9Crack an egg into a sieve to get rid of any loose, unwanted parts.
- 10Drop an egg into a small bowl.
- 11Drop each egg, one at a time, gently into the simmering water.
- 12Place the freshly poached eggs into a bowl of ice water to prevent overcooking.
- 13Place the poached eggs on a paper towel to dry.
- 14Serve by spooning hollandaise sauce over the eggs and garnish with cilantro and crispy chili oil.
Ingredients
- 3 egg yolks
- 150 G butter melted
- 0.5 tsp cayenne pepper
- squeeze lemon
- as many fresh eggs
- coriander
- parsley
- crispy chilli oil
- salt
- pepper
- 1 inch water
- salt
- 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.
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