Poached Eggs served with Hollandaise Sauce Recipe

Poached Eggs served with Hollandaise Sauce (Serves 4)

A versatile sauce, which can be used for a variety of dishes- this time served as a brunch dish.
To make the dish more substantial, try adding wilted spinach (Eggs Florentine), asparagus or Parma/Serrano ham (Eggs Benedict) to the toasted muffins...

Ingredients: 4 Egg Yolks
                      250g Salted Butter
                      25ml White Wine Vinegar
                      8 Eggs

Method:

1. Set up a bain marie, with a heatproof bowl above a simmering pan of boiling water.

2. Melt the butter in a measuring jug in the microwave and leave to stand.

3. In the heatproof bowl put the egg yolks and white wine vinegar and continually whisk. Once the mix starts to thicken (ribbon stage) take off the heat.

4. Gradually add the melted butter to the eggs and white wine vinegar- whilst being careful not to add to quickly or the sauce will split. When all the butter has been used, season with salt and pepper and cover the sauce with a thin clingfilm layer in a container.

5. Using the pan full of boiling water, add a splash of white wine vinegar to the water and stir creating a "whirlpool effect" before carefully cracking your eggs into the water (do 2-4 at a time, dependant on the size of the pan, to stop them merging together).

6. Poach for 3 minutes and carefully take out with a slotted spoon.

7. Serve the poached eggs on toasted muffins or bread and ladle the hollandaise sauce over the top.