What’s the Idea?
Make poached eggs and Hollandaise sauce on an infinite selection of bases – it’s absolutely delicious and not that hard, with a bit of practice.
What’s the story
I have been making poached eggs and Hollandaise sauce as a weekend breakfast treat for a long time.
It’s my absolute favourite and I would love others to try it out.
I have been perfecting my recipes for years and wanted to share them – so you can also enjoy this delicious dish.
Trust me, it’s worth the practice.
Also you can’t go that wrong as the flavour will always taste amazing, even if it’s not completely perfect!
People should do this because…?
It’s absolutely delicious;
There’s lots of things you can add to poached eggs and Hollandaise so you can adapt it to your taste – don’t miss my ideas in the ‘plating up’ section;
It’s easier to do than you think.
How do you do it?
This recipe is for one person because it’s easier to get it right if you start small.
If you’re cooking your poached eggs and Hollandaise for more people, then of course you can double or triple the quantities.
Just bear in mind this will need a bit more attention as you will have more to co-ordinate.
There is nothing better than a delicious, buttery, freshly-made Hollandaise sauce!
Hollandaise Sauce Equipment
- 1 saucepan
- 1 small saucepan or frying pan
- Strong glass bowl
- Whisk ideally, but fork if not available
- Straining spoon
Hollandaise Sauce Ingredients
- Butter 60g
- Splash (a few drops or half a teaspoon) of white wine vinegar or other close substitute
- 1 large egg
- Ramekin of cold water
- Pinch of salt and pepper
Hollandaise Sauce Method
- Melt the butter in the small pan and set it to one side in a warm place while you do the next few steps.
- Boil some water in a pan.
- Once the water is boiling, turn it down to a low heat and place the glass bowl on top.
- The bottom of the glass bowl should not be touching the water.
- Crack an egg (as centrally and sharply as you can) over the cup, and then pass the yolk between the two shells to separate the yolk from the white.
- Add the yolk to the glass bowl, along with a tiny splash of vinegar and a pinch of salt.
- Whisk away!! Add 2 tablespoons of cold water to the glass bowl and start adding the melted butter whilst you whisk some more;
- You will see the Hollandaise sauce start to form;
- If you think the texture is too thick then add a tiny bit more water, but just a few drops;
- If your sauce starts to bubble, remove the pan from the heat, but keep whisking;
- Return the pan to the hob when it is a little cooler.
- From start to finish, you should be whisking for roughly 3 minutes;
- Once the sauce is ready, just set the pan to on side on the hob (so it keeps warm), ready to pour on your egg.
You can’t beat a poached egg.
Getting the eggs to keep their shape comes with a little practice so keep trying – especially as poached eggs are healthier than fried ones.
(They will still taste delicious either way.)
Poached Eggs Equipment
- Small saucepan (the smallest you have)
- Slotted spoon
Poached Eggs Ingredients
- Fresh eggs – free-range and organic are best
- Vinegar (white wine vinegar is best)
Poached Eggs Method
- Fill the saucepan with boiling water from the kettle;
- Add 1 teaspoon of vinegar and a good pinch of salt;
- Once the water is boiling, turn the heat down to a simmer;
- Take a fork and spin it in the water to create a ‘whirlpool’;
- Crack an egg and drop into the middle of the whirlpool;
- Turn the heat up by approximately 50% immediately so that the water keeps whirling for a few seconds;
- By then the poached egg should be starting to solidify, so turn the heat down to a low simmer;
- Cook the eggs for at least 2 minutes, longer if you like them harder;
- Take the poached egg out with the strainer and let it rest on a piece of kitchen towel until the water has fully drained off.
How long you cook the eggs for after this depends on how runny you like them;
I only cook them for 2 or 2.5 minutes personally, but I like mine very runny! If you like a harder yolk, then cook for longer.
You may need to experiment a bit to get the perfect timings for your kitchen equipment.
The idea is to have a toasted bread base, then another topping (salmon, ham, or spinach are the classics), before adding the egg and Hollandaise.
For the bread base you could try one of the following:
- Rye bread
- English muffin
Or anything else you like the look of.
- Toast some rye bread/ slice of toast or any alternative you choose;
- Butter it if you want, but there’s loads of butter in the Hollandaise sauce, so it’s not essential if you want to save some calories for later;
- Place your topping of choice onto the toast;
- Some options are smoked salmon/ ham/ fried bacon/ / asparagus/ spinach/ avocado/ fried halloumi/ sliced tomatoes/ salad – just experiment!
- Place the poached egg carefully on top;
- I also add any extra strands of the egg white from the pan as I don’t like to waste them, but it’s up to you;
- Pour the Hollandaise sauce over the egg;
- You may need to slightly reheat it in the pan, but only for a few seconds and make sure you whisk it or it could split;
- Freshly cracked black pepper and a sprinkle of paprika is essential;
- You could also add a little salt or a garnish like coriander or watercress.
Other ideas for toppings
- Fry some mushrooms with a sprinkle of nutmeg
- Slice some salami
- Grate some cheese – any kind!
- Sprinkle some sliced tomato with salt
- Fry some asparagus in butter
If you like my recipes or pictures, then please follow me on Instagram: #cookdinesport
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