Perfect Poached Eggs with Hollandaise

Perfect Poached Eggs with Hollandaise
The key to perfectly poached eggs is a lot of white wine vinegar. Hollandaise can be a little fiddly at first, especially as you don't want your sauce to split. But once nailed, poached eggs with hollandaise on toast is a perfect weekend brunch munch. But be warned, there is copious amounts of butter in hollandaise.
Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Perfect Poached Eggs with Hollandaise


100g Butter

6 Fresh, fridge cold eggs

1 tbsp lemon juice

1 tsp dijon mustard (or english mustard works)

Small glass of cold water

150ml white wine vinegar

Salt and pepper

Toast of your choice

How to make

  1. Place two pots of water on the heat. For the poached eggs, you want the pot nearly full with 150ml white wine vinegar in (yes, it may seem like a lot). For the hollandaise, a smaller pot, a third full. Both need to be simmering (not fully boiling).

For the hollandaise

  1. Melt 100g butter and put aside.

  2. Over the smaller pot of simmering water, rest the metal/glass bowl on the rim, you want it above the water line. Place two egg yolks, lemon juice and mustard in the bowl and whisk together for 20 seconds.

  3. Slowly begin pouring the butter into the mix, continuing to whisk as you do. If you feel the hollandaise is getting to thick and splitting, add a splash of water to resolve it or take it off the heat for a moment.

  4. After about two minutes of pouring butter and whisking, the hollandaise should become a smooth pale yellow colour. If you feel that it's drying out, don't be afraid to add a splash of water and whisk in. The temperature of it should be 60 degrees, so warm, but not hot. Take off the heat, but leave the simmering pot underneath to keep it warm. Poached eggs time!

For the poached eggs

  1. Make sure the water is gently bubbling away and fairy close to the brim (toast should be on by now, ready to be buttered). On different sides of the pot, crack four eggs directly in. Immediately, the eggs should come together and be ready after three minutes. To check, use a slotted spoon and pull one out. Poke it - it should be bouncy and firm, not watery or look like it's about to fall apart.

  2. Gently place all eggs on a clean tea towel, over a plate, to drain off any excess water. Trim any stringy bits of egg with a pair of scissors or knife. Put the hollandaise back on the heat for 30 seconds, giving it a whisk (adding a splash of water will bring it back together).

  3. Arrange buttered toast on the plates, then two eggs, followed by a generous serving of creamy hollandaise. Finish with a grind of salt and pepper.


You can add smoked salmon, bacon or spinach and turn this into a Benedict. Or even a small handful of peppery rocket.

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