Poached Eggs with Hollandaise Sauce



Poached Eggs with Hollandaise Sauce


  • Poached Eggs
  • 6 cups water
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 2 eggs
  • Hollandaise Sauce
  • 3 teaspoons shallots, minced
  • ½ teaspoon white peppercorns, crushed
  • 4 tablespoons vinegar (white wine or cider)
  • 4 tablespoons water
  • 6 egg yolks
  • 16 ounces butter, clarified and warm (see
  • note below)
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1 pinch white pepper
  • 1 pinch cayenne pepper, optional
  • 1 whole wheat English muffin, split and
  • toasted
  • 6 slices bacon, cooked
  • 6 asparagus stalks, rinsed, trimmed and
  • steamed


  1. To poach eggs: In a saucepan, bring the water, vinegar and salt to a low simmer over high heat until small bubbles begin to come up from the bottom.
  2. Crack an egg, discard shell and slide egg gently into the simmering water. Repeat with second egg. Bring water back to a low simmer, reduce heat to low and simmer 2 to 2½ minutes until eggs yolks are soft and egg whites are set. Remove eggs from water with slotted spoon and drain on paper towels.
  3. To make sauce: Combine shallots, peppercorns and vinegar in a small pan and reduce over medium heat until almost dry. Add water and strain into a mixing bowl. Discard shallots and peppercorns.
  4. Whip the egg yolks together with the sauce and heat in a double boiler or saucepan over simmering water until smooth ribbons form. Keep the temperature low while whisking egg yolks so they do not become cooked and clumpy.
  5. Gradually add the warm clarified butter in a thin stream, whisking constantly until all the butter is added and the sauce is thickened.
  6. Add lemon juice, salt and pepper and cayenne as desired.
  7. Note: The easiest way to clarify butter is in a saucepan on the stove using low heat. Melt the butter completely and let the butter fat rise to the top. Gently remove the fat with a spoon and measure it to 16 ounces.
  8. Top each half of the English muffin with bacon, asparagus and egg and spoon sauce over the top. Serve immediately.
  9. Recipe courtesy of Chef Tim O'Donnell, ICA Chef Instructor

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