The smooth buttery sauce makes a truly indulgent breakfast or brunch.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|8 large eggs||butter, for spreading|
|2 tbsp distilled white vinegar||1 cup warm hollandaise sauce|
|4 English muffins|
Fill a large frying pan with water to a depth of 2in (5cm). Add the vinegar and bring to a simmer over medium heat. When tiny bubbles appear at the bottom of the pan, carefully crack 4 eggs, one by one, into each pan.
Cook for 1 minute. Remove from the heat and let stand for exactly 6 minutes. Remove the eggs, using a slotted spoon, and drain on paper towels.
Meanwhile, split each muffin in half and toast.
Butter each muffin half and place 2 on each serving plate. Top each half with a poached egg and spoon the hollandaise over the top.
Goodo with ham or crisp grilled bacon on the side.
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