Poached Eggs with Creamy Hollandaise: A Must-Try Delight!
A delightful recipe for poached eggs topped with creamy hollandaise sauce, perfect for brunch or a luxurious breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–4 servings 1x
- Category: Breakfast
- Method: Poaching
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 large eggs
- 1 tbsp vinegar (for poaching water)
- 4 bread rounds, potato patties or English muffin halves (toasted or seared)
- 3 egg yolks (for hollandaise sauce)
- 1/2 cup unsalted butter, melted and warm
- 1 tbsp lemon juice
- Salt and pepper to taste
- Pinch of cayenne (optional)
- Chopped fresh chives (for garnish)
- Cracked black pepper (for garnish)
Instructions
- Heat a saucepan with water and vinegar until just simmering. Crack eggs into small cups. Gently slide each egg into the water and poach for 3–4 minutes until whites are set. Remove and drain.
- For the hollandaise, whisk egg yolks and lemon juice in a heatproof bowl over simmering water (not touching). Slowly drizzle in melted butter while whisking continuously until thickened and silky. Season with salt, pepper, and a pinch of cayenne.
- Toast or pan-sear the bread rounds or patties until golden.
- Place one poached egg on each base. Spoon over warm hollandaise sauce. Garnish with chives and cracked black pepper.
Notes
- Poach eggs fresh and serve immediately for the best yolk texture.
- Use a blender for hollandaise if you’re short on time.
- Warm plates before serving to keep the sauce from cooling too fast.
Nutrition
- Serving Size: per serving with 2 eggs
- Calories: 340 kcal
- Sugar: 1g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 9g
- Protein: 14g