Perfect Hollandaise Sauce and Poached Eggs Recipe

To begin, set up a double boiler over medium heat. In a mixing bowl, whisk together the 3 large egg yolks and 1 tablespoon of lemon juice.

While whisking continuously, slowly drizzle in the 110 grams (1/2 cup) of melted unsalted butter, ensuring it emulsifies properly. It is important to pour it in a thin stream for the best consistency.

Continue to whisk until the sauce thickens, which should take a few minutes. Once thickened, cover the bowl with plastic wrap, pressing it directly against the sauce to avoid a skin forming. Keep the sauce warm by placing it near the stove, but do not place it directly on the heat.

In a saucepan, bring water to a gentle simmer, just until you see small bubbles forming at the bottom. Add a pinch of salt and 1 teaspoon of vinegar to the water.

Next, crack 2 large eggs into a fine mesh sieve to allow excess liquid to drain from the whites. This step ensures your poached eggs will hold their shape better.

Gently pour each egg into a small dish, then create a whirlpool in the simmering water by stirring it. Carefully slide the egg into the water. You can gently stir the water to help the egg white gather around the yolk for a neater shape.

Cook the eggs on medium heat for about 3 minutes for a soft yolk. Once ready, remove the eggs with a slotted spoon and let any excess water drain off.

Serve the poached eggs on toasted bread or an English muffin and generously drizzle with the warm Hollandaise sauce.

If you find that your Hollandaise sauce has thickened too much, you can add a splash of hot water and stir to bring it back to a smooth consistency. This recipe yields ample sauce to generously cover 2 poached eggs.