Preparation time is 10minutes
Cook time is 11minutes
Total time is 21minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 8 large eggs
- 2tablespoons distilled white vinegar
- 4 English muffins
- 5milliliter butter (for spreading)
- 1 cup hollandaise sauce, warmed
Nutrition per serving
1440kJ / 345Cal
1440 Kilojoules or 345 Calories
17% of daily energy intake*
Protein
17.5grams
Fat
16.3grams
Carbs
28.2grams
Sugars
3.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The smooth buttery sauce makes a truly indulgent breakfast or brunch
Method
Step 1 of 4
Fill a large frying pan with water to a depth of 5cm. Add the vinegar and bring to a simmer over medium heat. When tiny bubbles appear at the bottom of the pan, carefully crack 4 eggs, one by one, into each pan.
Step 2 of 4
Cook for 1 minute. Remove from the heat and let stand for exactly 6 minutes. Remove the eggs, using a slotted spoon, and drain on paper towels.
Step 3 of 4
Meanwhile, split each muffin in half and toast.
Step 4 of 4
Butter each muffin half and place 2 on each serving plate. Top each half with a poached egg and spoon the hollandaise over the top.
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