Ive been promising some of my friends that i would make them poached eggs hollandaise and i finally got a round it to it..even if it was for dinner,it was yum!
All you need is : eggs (whole and yolks)
white wine vinegar
bread for toast
cold butter cut into blocks
To make the hollandaise place a bowl over a pot of boiling water, separate 3 eggs and put the whites aside. Add 2 Tbl white wine vinegar to the yolks and whisk the mix over the pot of boiling water until it becomes thick and reaches what we call 'ribbon stage' this is when the egg and vinegar mix is thick enough you can form a figure of 8 on the surface. Now you can start adding the ice-cold blocks of butter one at a time whisking continuously and not stopping (very important)you will need about 300g of butter for 3 yolks. Once all the butter has been added remove from the heat add lemon juice and season.
To poach the eggs get the biggest pot you have in the house and bring the pot to the boil and add a good splash of white wine vinegar. For the eggs use fresh, free- range eggs they will give you the best poachies!
Break the eggs into cups and when the water is at a good simmer drop the eggs in( 2 at a time) and put the lid on. Poach for 2 mins 30 secs for soft poach 3-4 mins for medium poached and about 5 mins for hard. To reheat the eggs while you prepare the toast, bacon, asparagus etc, just drop them in the boiling water for 1 minute and they will be perfect!
You can add crispy streaky bacon, asparagus, rocket or Parmesan. these are the best combinations.