For a tummy-filling weekend brekkie or brunch, this classic Poached Eggs with Hollandaise Sauce dish is always a satisfying option! Also popularly referred to as Eggs Benedict, this wonderful dish can even be served as a unique evening meal. Perfection of this dish, however, requires some skills in poaching eggs and in making the right creamy hollandaise sauce. But save yourself from worries because the process is relatively simple, as the recipe below will show you.
This recipe makes use of a food processor in creating hollandaise sauce. If you don’t have one, you can simply utilise a bowl placed in a saucepan with simmering water. To poach eggs, you can follow the same process below. Or better yet use an egg cooker, as this is a more convenient way to have nicely poached eggs without the worry of overcooking them.
This crowd-pleaser Poached Eggs with Hollandaise Sauce recipe is good for 4 people and can be done in less than half an hour. Enjoy!
Poached Eggs with Hollandaise
- 4 fresh eggs, at room temperature
- 2 tsp white vinegar
- a pinch of salt
- 2 English muffins, halved
- 200g smoked salmon
- For hollandaise sauce: 3 egg yolks
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp white vinegar
- 1/2 cup butter, melted
- salt and pepper, to taste
- To make the hollandaise sauce, process the egg yokes, lemon juice and white vinegar together in a food processor.
- With the motor running, add the melted butter slowly, for 3 minutes, or until sauce is thickened.
- Transfer sauce to a bowl and season with a pinch of salt and pepper. Cover and place in a warm spot until ready to serve.
- Next, fill a saucepan two-thirds full of water. Add white vinegar and salt.
- Bring poaching liquid to a boil over medium-high heat. Reduce heat to low to bring water to a simmer.
- Crack 1 egg onto a saucer. Stir water with a spoon until a whirlpool forms.
- Slip the egg carefully into simmering water. (The whirlpool, with the help of the vinegar and salt, will allow the egg to hold its shape while cooking.)
- Cook the egg, without stirring, for 3 minutes for a soft yolk or 4 minutes for a firmer yolk.
- Using a slotted spoon, remove the poached egg from water and transfer to a plate. Repeat the process with the remaining eggs.
- Meanwhile, toast the English muffins, cut sides up. Remove from heat and place on serving plates.
- Top each muffin half with smoked salmon and poached egg. Spoon warm hollandaise sauce over the egg.
- Garnish with fresh parsley, spinach or anything as desired. Serve.
Try this classic recipe for yourself and tell us what you thought in the comment section below!