Serves 4
One of the most popular restaurant breakfast dishes. Both poaching eggs and preparing a Hollandaise sauce needs accuracy and skill. Don’t be fooled by promises of ‘easy’ Hollandaise! The classic method gives best reliable results.
Recipe Category
Products in this recipe

Seasoned Sea Salt, Garlic Pepper Seasoning

You will need

4 large eggs, as fresh as possible

2 egg yolks, at room temperature
1 T (15 ml) white wine vinegar
2 T (30 ml) water
pinch Ina Paarman’s Seasoned Sea Salt
½ cup (125 ml) butter, melted (hot)

4 slices of toast, buttered
200 g shaved or thinly sliced ham or sliced smoked salmon
snipped chives
Ina Paarman’s Garlic Pepper Seasoning

Method

Poached Eggs
Boil the kettle. Fill a 20 cm frying pan half full with boiling water from the kettle. Place the pan over a gentle heat, until tiny bubbles form on the base. Crack the eggs one at a time into a cup and tip the eggs one by one in quick succession into the water and let them barely simmer, without a lid for 2 minutes. Cover the pan with a lid and remove it from the heat. Poach the eggs, away from the heat, for 4 minutes. By now the yolks should still be runny and the whites cooked. Use a slotted spoon to separate and carefully lift and drain the eggs. See video

Hollandaise Sauce
Pour water into a saucepan and heat to boiling point.
To a glass bowl add the egg yolks, vinegar, water and Seasoned Sea Salt.
Place the bowl on top of the saucepan.
Over the heat whisk yolks continuously with a wire whisk until they are light and fluffy.
Slowly add hot butter while whisking vigorously .
Turn the heat to low. Do not allow the bowl to become too hot as the emulsion will separate. Lift the bowl from time to time to allow the steam to escape.
A hollandaise sauce should be yellow, fluffy and light.

To Serve
Drape ham or salmon over buttered toast.
Top with poached eggs.
Spoon hollandaise sauce over, garnish with a light sprinkling of snipped chives and freshly ground black pepper.