For a tummy-filling weekend brekkie or brunch, this classic poached eggs with hollandaise sauce is always a satisfying option! Also known as eggs Benedict, this wonderful dish can even be served as a unique evening meal.

Perfecting 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. This recipe makes use of a food processor in creating the hollandaise sauce. If you don’t have one, you can simply utilise a bowl placed on a saucepan with simmering water.

To poach eggs, you can follow the traditional method as described below. Or better yet, use an egg poacher, as this is a more convenient way to have nicely poached eggs without the worry of overcooking them. This crowd-pleaser recipe is good for four people and can be done in less than half an hour. Enjoy!



For the hollandaise sauce

  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp white vinegar
  • ½ cup butter, melted
  • Salt and pepper to taste

For the poached eggs and toast

  • 4 fresh eggs, at room temperature
  • 2 tsp white vinegar
  • Pinch of salt
  • 2 English muffins, halved
  • 200g smoked salmon


  1. To make the hollandaise sauce, process the egg yolks, lemon juice, and white vinegar together in a food processor.
  2. With the motor running, add the melted butter slowly, for 3 minutes, or until sauce is thickened.
  3. Transfer the sauce to a bowl and season with a pinch of salt and pepper. Cover and place in a warm spot until ready to serve.
  4. To poach the eggs, fill a saucepan two-thirds full of water. Add white vinegar and salt.
  5. Bring poaching liquid to a boil over medium-high heat. Reduce heat to low to bring water to a simmer.
  6. Crack 1 egg onto a small bowl. Stir water with a spoon until a whirlpool forms at the centre.
  7. Slip the egg carefully into the simmering water. (The whirlpool, with the help of the vinegar and salt, will allow the egg to hold its shape while cooking.)
  8. Cook the egg, without stirring, for 3 minutes for a soft yolk or 4 minutes for a firmer yolk.
  9. Using a slotted spoon, remove the poached egg from water and transfer to a plate. Repeat the process with the remaining eggs.
  10. Meanwhile, toast the English muffins, cut sides up, then place them on your serving plate.
  11. Top each muffin half with smoked salmon and poached egg. Spoon warm hollandaise sauce over the egg.
  12. Garnish with fresh parsley, spinach, or anything as desired. Serve.

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