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3 Eggs Eggs Benedict

The third egg is for the holladaise sauce
Print Recipe
Cook Time 20 minutes
Course Breakfast
Servings 1

Equipment

  • A pot
  • A stainless steel bowl that can rest on top of the pot
  • Slotted spoon
  • A cup
  • Whisk

Ingredients
  

Hollandaise Sauce

  • 1 egg yolk
  • 1 tsp vinegar
  • 4 tbsp butter from the fridge
  • A pinch salt
  • A pinch pepper

Poached eggs

  • 2 eggs
  • 1 tsp vingar
  • A pinch salt
  • Water enough to raise to 4 inchs up the pot.

Instructions
 

  • First boil the water in the pot, and then bring it to a simmer.
  • Put the stainless steel bowl on top of the pot, ensuring the bowl doesn't have contact with the boiling water.
  • Whisk in the egg and vinegar.
  • Add the butter one tablespoon at a time into the egg and vinegar, whisk till smooth before adding the next tablespoon. If the egg starts to curdle, remove the bowl from the heat quickly.
  • Season with salt and pepper. Set aside.

Poached egg

  • Lower the heat of the boiling water.
  • Crack the egg into a tea cup.
  • Use a spoon to create a swirl in the middle of the pot.
  • Then lower the egg in the tea cup gently. The egg whites will swirl. Don't be tempted to touch the water.
  • Wait for 4 minutes.
  • Remove the poached egg from the water with the slotted spoon.
  • Served with toast, ham, spinach, rocket, smoked salmon, alvomash... anything you like!