Monday, April 20, 2009

Easy Poached Eggs with Hollandaise Sauce and Veggies

I'd never really attempted to make poached eggs before, because everything I'd ever heard or read made it sound like some extremely difficult task. I eat eggs in the morning, so my energy level was never enough to take on such a challenge.

But au contraire! The poached egg is no longer elusive. Here's how to make this morning's breakfast:

Saute chopped breakfast veggies in a pan with oil- I used green peppers, onions, and mushrooms, and left them in the pan on med-low while I made the other ingredients.

Turn a pot of water on high to get it to come to a boil.

Grab a blender, and add one egg yolk, dijon mustard and lemon juice (a tiny bit of each if you're like me.. and lemon pepper will suffice if you don't keep fresh lemons on hand), any other spices that appeal to you (I added thyme, basil, cayenne and black pepper).

Turn the water down to half, gently crack two eggs into the water (some people use a spoon so that they don't break in the process, but I find if you turn it down to half and quickly add the eggs this isn't necessary). After you drop in the eggs, turn the water back up to return to boiling. These will need to cook for around 3 mins, so hit a timer if necessary. If you cook too long you'll just have funny-shaped boiled eggs- you want the yolks to stay runny!

Put an english muffin in the toaster.

Heat two tablespoons of butter in the microwave for 1.5 mins or until hot. Turn the blender on high and pour in the hot butter in a slow stream.

Hopefully at this point your eggs will have been cooking for 3 mins, your english muffin is toasted, and your sauce is ready. Using a slotted spoon, remove the eggs and set on a towel (paper towels will do) to drain excess water. Then spoon vegetables on top of the toasted english muffin halfs, place the eggs on top of the vegetables, and top with the hollandaise sauce. If you want, crack some pepper or add a sprig of parsley or something as a garnish.

Add a mimosa and a cup of hot tea, and voila! Sexy, delicious breakfast.

-Jess MINIFAD: Easy Poached Eggs with Hollandaise Sauce and VeggiesTweet this!


  1. Food blog style! Love it.

    Something tells me that now that you know that exists, you will never get any schoolwork done ever again.

  2. Hey Jess. Maggie and I used this recipe for dinner tonight! Delicious.

  3. Damn you, Kendra! Yes, officially addicted. And Nick- glad you enjoyed! :)