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This recipe is classed as intermediate

Rating 3.22 / 5 (54 votes)

Prep time:
5 min
Cook time:
10 min

Silvana Franco shares her method for the best poached eggs with hollandaise sauce


1. For the eggs: add the vinegar to a small pan of just-simmering water and swirl it round rapidly to make a whirlpool. Crack an egg into a cup, then pour into the centre of the whirlpool and poach for 2-3 minutes, or until the white is set. Remove with a slotted spoon and transfer to a bowl of warm water while you cook the next egg the same way. Drain both eggs on kitchen paper.

2. For the hollandaise: place the egg yolks into a food processor with some salt and blend to combine.

3. Gently heat the lemon and vinegar together in a small non-reactive pan, then pour into the egg yolk mixture, blending continuously until well combined.

4. Gently melt the butter in the same pan until foaming, then slowly drizzle the melted butter into the egg yolk mixture with the motor running until the mixture comes together to form a thick, creamy sauce.

5. To serve, lay two slices of ham over each toasted muffin half and top with the poached eggs. Pour over the hollandaise sauce and serve immediately.

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Latest Comment


LynP52330 LynP52330  Posted 18 May 2012 3:00 PM

I just impressed my boyfriend with this recipe. I'm a very happy bunny !

Dinosaw Dinosaw  Posted 15 Jan 2011 2:07 PM

Fantastic, messed up on my first go but when I got it right it was great now the family want for breakfast every sunday

robertW76616 robertW76616  Posted 15 Oct 2009 11:50 PM

SusannaN2768 SusannaN2768 Posted 01 Sep 2009 3:12 PM


Anonymous Anonymous Posted 25 Jun 2009 12:35 PM

I've just made this for my birthday breakfast and was very pleased with the results. Eggs benedict is my favourite breakfast dish and this version tasted just as good as it does in posh restaurants!

Louisezm Louisezm Posted 14 Jun 2009 11:32 AM

maybe you should read the recipe ...it calls for 2 eggs. You drain both eggs when you have cooked the second egg........

GabrielleM83160 GabrielleM83160 Posted 19 May 2009 8:22 AM

Why does the method state "drain both eggs" when the ingredients list states 1 free range egg"?

Perhaps someone forgot to proof read the recipe?

I have also found that if you put 2 tbspns of vinegar in a small pot of water, the eggs taste vinegary, yuk!

tan4 tan4 Posted 08 May 2009 10:04 PM