HOW TO MAKE PERFECT POACHED EGGS & HOLLANDAISE SAUCE -EASY & FOOLPROOF EGGS ROYALE / BENEDICT RECIPE

Juice the lemon.

Melt the butter.

Slice the sourdough and toast it once.

Put two eggs in ramekins.

Get two egg yolks into a glass bowl.

Add about an inch of water to a pot and bring it to a medium-high heat (7 on induction).

Place the glass bowl over the pot without touching the water.

Whisk the egg yolks until frothy, taking the bowl on and off the heat to avoid curdling.

Continue whisking until the mixture thickens to the consistency of thick double cream.

Slowly add the melted butter while whisking continuously.

If the hollandaise splits, add a drop of cold water and whisk vigorously to save it.

If the hollandaise is too thin, add another egg yolk and whisk through.

Add a few drops of lemon juice to flavor the hollandaise.

If using unsalted butter, add a pinch of salt.

If the hollandaise is too thin, put it back over warm water and whisk until it thickens.

Add boiling water and white wine vinegar to a pot for poaching the eggs.

Take the ramekin with the egg and tip it at a 45-degree angle into the boiling water.

Let the water spill in towards the egg and gently tip the egg into the water without stirring.

Set a timer for 2.5 to 3 minutes for poaching the eggs.

When the timer goes off, use a slotted spoon to remove the eggs and place them on a plate with kitchen roll.

Season the poached eggs with fresh black pepper and salt if desired.

Assemble the dish on the toasted sourdough.

Equipment Needed

Spice Level:

Allergens