Poached Egg with Hollandaise Sauce

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Recipe Courtesy of


Difficulty: Easy

Ingredients Add to grocery list

Eggs
4 cups
3 Tbsp Paula Deen Sea Salt Butter
½ tsp vinegar

Sauce:
2 egg yolks
1 tsp water
6.5 ounces Paula Deen Lemon Butter
3-4 drops Tabasco sauce


 

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Directions

Poaching the egg: Bring water to a boil, add 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 ounces Paula Deen Lemon Dill 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 Tabasco sauce. Place poached egg on English muffin, add lemon dill hollandaise sauce.

Variations:
- 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.

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