Introduction
Poached Eggs with Hollandaise is a timeless classic in the world of breakfast and brunch. At its core, it features delicately poached eggs—soft, creamy, and perfectly cooked—draped in a rich, velvety hollandaise sauce. The combination is indulgent yet elegant, making it a go-to dish for special occasions, weekend brunches, or whenever you want to treat yourself to something extraordinary.
This dish showcases the beauty of simple ingredients elevated by careful technique: perfectly runny egg yolks, buttery smooth hollandaise, and the optional addition of toasted bread or sautéed greens to complete the plate. It’s a dish that feels luxurious without requiring an overwhelming list of ingredients.
Why I Love This Recipe
I love this recipe because it captures the magic of balance—silky hollandaise pairs beautifully with the delicate texture of poached eggs. It’s hearty enough to satisfy but refined enough to feel like a restaurant-quality meal at home. Every bite delivers a burst of creamy, tangy, and buttery flavors, making it one of the most rewarding brunch dishes you can prepare.
I also love how versatile it is—you can serve the eggs on toast, atop roasted vegetables, or paired with smoked salmon or sautéed spinach. Once you’ve mastered the basics, the possibilities are endless.
Why It’s a Must-Try Dish
Poached Eggs with Hollandaise is a must-try because:
- It’s luxurious yet simple—minimal ingredients, maximum flavor.
- It teaches essential cooking techniques (poaching eggs and making emulsified sauce).
- It’s impressive and elegant, perfect for brunch gatherings or celebrations.
- The combination of runny yolk and buttery sauce is truly unforgettable.
Recipe Details
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2 (4 poached eggs with sauce)
- Calories: ~320 per serving (varies depending on sides)
- Cuisine: French-inspired
- Course: Breakfast / Brunch
Ingredients
For the Poached Eggs:
- 4 large fresh eggs
- 1 tbsp white vinegar (optional, helps eggs set)
- Water (for poaching)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- ½ cup (1 stick) unsalted butter, melted and warm
- Pinch of cayenne pepper or paprika (optional)
- Salt, to taste
Optional (for serving):
- Toasted bread, English muffins, or sautéed spinach
- Fresh herbs (parsley, chives, dill)
Simple Cooking Directions
- Poach eggs in simmering water with vinegar until whites are set and yolks are soft.
- Make hollandaise sauce by whisking egg yolks and lemon juice, slowly incorporating melted butter until smooth.
- Plate eggs on toast or greens, drizzle hollandaise over them, and garnish with herbs.
Step-by-Step Preparation Method
Step 1: Prepare Poaching Water
- Fill a saucepan with water and bring to a gentle simmer (not boiling).
- Add 1 tbsp vinegar (optional).
Step 2: Poach the Eggs
- Crack each egg into a small bowl.
- Stir the simmering water in a gentle swirl and slide an egg into the center.
- Cook 3–4 minutes, until whites are set but yolks remain runny.
- Remove with a slotted spoon and place on a paper towel. Repeat with remaining eggs.
Step 3: Make Hollandaise Sauce
- Place egg yolks and lemon juice in a heatproof bowl over barely simmering water (double boiler).
- Whisk until slightly thickened.
- Slowly drizzle in warm melted butter while whisking continuously until smooth and creamy.
- Season with salt and a pinch of cayenne or paprika.
Step 4: Assemble the Dish
- Place poached eggs on toast, sautéed greens, or English muffins.
- Spoon hollandaise sauce generously over the eggs.
- Garnish with herbs.
How to Serve
- Serve hot immediately after assembly.
- Pair with roasted potatoes, a side salad, or smoked salmon for a complete brunch.
- For elegance, serve on individual plates with herbs sprinkled on top.
Additional Recipe Tips
- Use the freshest eggs for neat poaching results.
- Keep poaching water at a gentle simmer—never boiling.
- If hollandaise splits, whisk in a teaspoon of warm water to fix it.
- Warm plates before serving to keep everything hot longer.
Variations
- Poached Eggs Florentine: Serve on a bed of sautéed spinach.
- Smoked Salmon Eggs: Replace toast with smoked salmon slices.
- Spicy Hollandaise: Add sriracha, chipotle, or hot paprika to the sauce.
- Avocado Base: Serve eggs over smashed avocado toast.
- Herb Hollandaise: Blend fresh herbs like tarragon or dill into the sauce.
Freezing and Storage
- Poached Eggs: Can be made ahead and stored in cold water in the fridge for up to 24 hours. Reheat in hot (not boiling) water for 30–60 seconds.
- Hollandaise Sauce: Best made fresh. Can be refrigerated for up to 2 days in a sealed container, then reheated gently over low heat.
- Assembled Dish: Best served immediately, not suitable for freezing.
Special Equipment Needed
- Saucepan for poaching
- Slotted spoon
- Whisk
- Heatproof bowl (for hollandaise, double boiler setup)
- Small bowls (for cracking eggs)
Conclusion
Poached Eggs with Hollandaise is a sophisticated yet comforting dish that highlights the elegance of French-inspired cuisine. With its perfectly poached eggs and rich, buttery sauce, it transforms simple ingredients into an indulgent experience. Whether for a special brunch, a holiday breakfast, or a quiet weekend treat, this recipe is a must-have in every cook’s repertoire. Once you’ve mastered it, you’ll want to make it again and again—each bite is pure decadence on a plate.
