Print It
Poached Eggs with Hollandaise Sauce
From HAWTHORNE INNDirections
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.
Our Favorite Recipes
Chocolate Cake
Chocolate Cake prepared by Hawthorne Inn...Read More