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Poached Eggs with Hollandaise
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
1
Make hollandaise: whisk yolks with lemon and vinegar over simmering water until thick. Slowly drizzle in butter whisking constantly.
2
Season and keep warm.
3
Poach eggs in simmering water with a splash of vinegar for 3-4 minutes.
4
Serve poached eggs on toast.
5
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
0g
Sodium
10mg
Reviews
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