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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