Follow our perfect poached eggs tutorial and learn how to make a delicious hollandaise sauce.
- Serves 4
- Takes 40 mins
FOR THE HOLLANDAISE SAUCE
- 60ml white wine vinegar
- 6 black peppercorns
- ¼ onion, finely chopped
- 3 egg yolks
- 200g butter, melted
- squeeze of lemon juice
FOR THE POACHED EGGS
- 15ml vinegar
- 5ml salt
- 4 eggs, room temperature
- 4 English muffins, split and toasted
- 20g baby spinach leaves
- 1 avocado, thinly sliced
- 125g sliced ham
METHOD FOR THE POACHED EGGS
- For the poached eggs, fill a wide saucepan with water until about 8cm deep. Add the vinegar and salt. Bring to boil on medium high. Reduce heat to medium low, until the water is simmering, with small bubbles rising from the base of the pan. Gently stir water in one direction to create a whirlpool.
- Working with 1 egg at a time, crack an egg into a small bowl. Slide the egg from the bowl into the centre of the whirlpool, as close to the water as possible. Cook for 2-3 minutes for a soft yolk, without stirring. Use a slotted spoon to remove the egg and drain on paper towels. Season.
- Top the muffin bases with spinach, avocado, ham and an egg. Drizzle with Hollandaise sauce. Top with muffin tops. Serve.
METHOD FOR THE HOLLANDAISE SAUCE
- For the Hollandaise sauce, heat the vinegar, peppercorns and onion on low for about 5 minutes, until mixture reduces to 10ml. Remove from heat and strain through a fine sieve.
- Beat the vinegar reduction and egg yolks in a medium heatproof bowl over a saucepan that’s half-filled with simmering water, until foamy. Gradually add the melted butter in a thin, steady stream, while whisking until thick and creamy. Remove from heat. Season. Add lemon juice and stir to combine. Cover with foil and set aside.
To reheat: To serve more than 1 egg at a time, transfer the poached egg to a bowl of cold water (this stops the cooking process). Remove and drain on a plate lined with paper towels. Skim any foam that comes to the surface. Repeat with remaining eggs. To reheat eggs, bring a clean pan of water to the boil then remove from heat. Add the poached eggs and stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
Variations: Serve the poached eggs on a potato rösti instead of an English muffin, and with smoked salmon instead of ham.
Note: Use the freshest eggs you can find to make poached eggs. Fresh eggs set quicker and result in a neater shape!
Looking for another egg recipe to try out? START HERE.