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Poached Egg With Hollandaise Sauce

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 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.

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