Poached Eggs with Hollandaise Sauce

Poach Eggs in an Egg Poacher


We serve on either Toasted and Buttered French White or English Muffins


Drizzle over Hollandaise Sauce and add a sprig of Parsley for color


Hollandaise Sauce


3 Large Egg Yolks

1 ½ Tablespoons Water

1 ½ Tablespoons Fresh Lemon Juice

8 Tablespoons Melted Butter

Kosher Salt


In either a double boiler or a heat proof bowl set over simmering water whisk the egg yolks with 1 ½ tablespoons water until the mixture thickens [about 4 minutes].

Remove from heat and stir in the lemon juice.

Whisk in the melted butter until it thickens and season with salt.


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