Poached Eggs with Hollandaise Sauce
Featured in Season 2, Episode 1
Cook time: Approximately 20 minutes
- 2 eggs at room temperature
- 3 egg yolks
- 12 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 tbsp water
- 2 tbsp assorted minced fresh tender herbs, such as basil, cilantro, chives and parsley
- kosher salt
- black pepper
Fill a medium pot two-thirds full with water and set on the stove. Turn the heat to high and, as soon as the water begins to boil, drop the heat to medium-low, allowing the bubbles to subside, maintaining just a light simmer.
Crack one of the eggs into a small bowl. Use the handle of a wooden spoon to stir the water, creating a whirlpool in the middle of the pot. Gently slide the egg into the center of the swirling water. Continue to move the spoon around the egg, coaxing the white to surround the yolk. Repeat with the second egg, making sure to gently swirl the water continuously around each individual egg while keeping an eye on the heat, ensuring it remains at a steady simmer. Poach for 2-3 minutes for a runny yolk (1-2 minutes longer if you prefer the yolk more set). Gently remove the eggs with a slotted spoon and place on a plate lined with paper towels so the excess water can drain off. Set aside until ready to serve.
To make this sauce, you will need to use a double boiler. This can be created by placing a heat-proof bowl on top of a small pot filled halfway with water. It is important that the water does not touch the bottom of the bowl.
Without the bowl on top, bring the pot with water to a simmer. While the water is warming, place the egg yolks in the heat proof bowl and add the lemon juice, water, and a pinch of salt. Whisk to combine and set aside.
Gently melt the butter in a small saucepan over medium-low heat. Set the bowl with the egg yolks on top of the pot with the simmering water and immediately begin whisking while adding the melted butter to the bowl in a very slow and steady stream, whisking constantly. Continue to whisk once all of the butter has been incorporated until the sauce is creamy and coats the back of a spoon, leaving a defined line when you run your finger down it. Remove from the heat and stir in the minced herbs and ¼ tsp freshly ground black pepper. Taste and add additional salt, pepper and lemon juice, if desired. Drizzle over poached eggs and serve.