Poached eggs with hollandaise sauce

• For 2 people
• Preparation time : 20 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Poached Eggs
  • Eggs : 4
  • Water : 4 cups
  • White vinegar : 2 tablespoons
• Hollandaise Sauce
  • Egg yolks : 3
  • Lemon juice : 1 tablespoon
  • Butter (melted) : 1/2 cup
  • Salt : 1/4 teaspoon
  • Cayenne pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Poached Eggs
• Add water and vinegar to a large saucepan and bring to a simmer over medium heat.
• Crack each egg into a small bowl or ramekin.
• Create a gentle whirlpool in the simmering water using a spoon.
• Carefully slide each egg into the whirlpool and cook for 3-4 minutes for a soft poached egg.
• Remove the poached eggs from the water using a slotted spoon and place them on a paper towel to drain excess water.
• Hollandaise Sauce
• In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.
• Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
• Slowly drizzle in the melted butter while whisking constantly until the sauce thickens.
• Remove the bowl from the heat and whisk in the salt and cayenne pepper.
• If the sauce becomes too thick, add a teaspoon of warm water and whisk until desired consistency is reached.
• Serve the poached eggs on a plate and drizzle with hollandaise sauce.

Tips

• Use fresh eggs for the best poached egg results.
• Make sure the water is simmering gently to avoid breaking the eggs.
• To keep the hollandaise sauce warm, place the bowl over a pot of warm water.

Information

• Poached eggs with hollandaise sauce is a classic breakfast dish that is also suitable for a ketogenic diet.
• This recipe is low in carbohydrates and high in healthy fats, making it a perfect choice for those following a ketogenic lifestyle.