Poached Egg With Hollandaise Sauce Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

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  • eggs
  • 3 tablespoons Paula Deen Sea Salt Finishing Butter
  • 1/2 teaspoon white vinegar
  • 2 egg yolks
  • 1 teaspoon water
  • 6.5 oz butter
  • 3 to 4 drops hot sauce
  • lemon juice


Poaching the egg: Bring water to a boil, add Sea Salt Butter and vinegar. Reduce to simmer and when butter has melted, slowly drop cracked egg into water. Poach for 3 minutes then remove from water. Place egg on toasted muffin.


Sauce: Melt 6.5 oz butter in sauce pan. Heat egg yolks and water on double broiler, slowly drizzle butter and continuously stir egg mixture. After all butter has been added, drop 3-4 drops of hot sauce and lemon juice. Place poached egg on English muffin, add hollandaise sauce.



- Place egg on whole wheat English muffin with wilted spinach and add sauce.

- Place egg on bed of wilted of spinach and add sauce.

- Place on raw spinach as a salad and add sauce.

Poached Egg With Hollandaise Sauce


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