Poached Eggs with Hollandaise Sauce
recipe

A delicious and classic breakfast that adds a special touch to your morning table. Learn to easily prepare poached eggs and hollandaise sauce that elevate your taste experience.
Preparation Time: 30 minutes
Serving Size: 2 servings

Ingredients:

- Poached Eggs:
- 4 fresh eggs
- Water
- Salt
- Vinegar (white wine or apple cider vinegar)
- Hollandaise Sauce:
- 3 egg yolks
- 100 g butter
- 1 tbsp lemon juice
- Salt
- White pepper

Instructions:

1. Poached Eggs:
- Fill a pot with water and add a pinch of salt and 1 tablespoon of vinegar.
- Bring the water to a boil, then reduce the heat so the water is just simmering.
- Crack an egg into a cup and gently slide it into the water. Repeat with the other eggs.
- Let the eggs cook for 3-4 minutes, until the whites are set but the yolks are still soft.
- Remove the eggs with a slotted spoon and place them on paper towels to drain.
2. Hollandaise Sauce:
- Melt the butter in a saucepan and let it cool slightly.
- In a bowl, whisk the egg yolks and lemon juice until the mixture lightens and thickens.
- Gradually add the melted butter in a thin stream while continuously whisking until the sauce is smooth and thick.
- Season with salt and white pepper.
3. Serving:
- Place the poached eggs on a plate and drizzle with hollandaise sauce.
- You can serve the dish with toasted bread or a green salad.
Nutritional Information (per serving):
- Calories: 300 kcal
- Protein: 12 g
- Fat: 25 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Salt: 0.5 g

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