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Poached Eggs with Hollandaise Sauce

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We serve on either Toasted and Buttered French White or English Muffins
Drizzle over Hollandaise Sauce and add a sprig of Parsley for color

Hollandaise Sauce

3 Large Egg Yolks
1 1/2 Tablespoons Water
1 1/2 Tablespoons Fresh Lemon Juice
8 Tablespoons Melted Butter
Kosher Salt

In either a double boiler or a heat proof bowl set over simmering water whisk the egg yolks with 1 1/2 tablespoons water until the mixture thickens [about 4 minutes]. Remove from heat and stir in the lemon juice. Whisk in the melted butter until it thickens and season with salt.