Poached Eggs with Hollandaise

Name: Poached Eggs with Hollandaise
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 very fresh eggs; 3 egg yolks; 1 tbsp lemon juice; 1 tsp white wine vinegar; 150g unsalted butter, melted and warm; salt and white pepper to taste; 4 slices toasted sourdough; fresh chives to garnish

Classic Australian brunch poached eggs with silky homemade hollandaise. Whisking the egg yolks constantly over gently simmering water, never boiling, keeps them thickening smoothly instead of scrambling.

Total time

20 min

Prep

10 min

Cook

10 min

Difficulty

hard

Cuisine

Australian

vegetarian

Ingredients

4very fresh eggs

3egg yolks

1 tbsplemon juice

1 tspwhite wine vinegar

150gunsalted butter, melted and warm

salt and white pepperto taste

4 slicestoasted sourdough

fresh chivesto garnish

Instructions

Make hollandaise: whisk yolks with lemon and vinegar over simmering water until thick. Slowly drizzle in butter whisking constantly.

Season and keep warm.

Poach eggs in simmering water with a splash of vinegar for 3-4 minutes.

Serve poached eggs on toast.

Spoon hollandaise over. Scatter chives.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

311

Protein

2.4g

Fat

33.8g

Carbs

0.8g

Fiber

Sodium

10mg

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