# Hollandaise With Poached Eggs

A chef prepares a simple hollandaise sauce and poaches eggs for breakfast.

- Cuisine: French
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- blender
- paper towels
- pot
- stove
- microwave
- sieve
- bowl
- ladle
- fork
- knife
- toaster

## 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.

## Source

- Original video: https://youtu.be/1jJe9jYJqY8?si=_fNfne_NqSb-mex0
- Recipe page: https://www.cliprecipe.com/recipe/0bffb818-2571-4484-8ce9-a797d09eb462
- Extracted: 2025-03-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt