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Poached egg muffins with herby hollandaise

  • 3.0 Star
  • Timer Prep 25 min
  • Chart 706.0 cal/
  • Chef hat Medium


Chop the fresh herbs.


  1. 1 First, make the hollandaise. Melt the butter in a small saucepan, skimming off any white scum that comes to the surface. Remove from the heat, but keep in a warm place.
  2. 2 Put the egg yolks, vinegar, water and a pinch of salt and freshly ground black pepper in a medium-sized heatproof bowl. Whisk together until combined.
  3. 3 Sit the bowl over a pan of very gently simmering water; keep whisking for about 3-4 minutes, until the mixture is thickened and pale.
  4. 4 Gradually pour in the melted butter in a steady trickle, whisking continuously (if the sauce becomes too thick, stir in 1 tbsp warm water). Stir in a little lemon juice to taste, then the paprika and herbs. Set aside.
  5. 5 Halve and toast the muffin until golden, then place each half on a serving plate. Crack the eggs into a pan of simmering water and poach for 2-3 minutes, until just set.
  6. 6 Place the eggs on the muffin halves and pour over the herby hollandaise to serve.

3 Reviews

  • Olga

    Fantastically tasty!

  • Bob

    Absolutely dreadful. Doesn't work

  • Lynne

    Tasty but when do I add the paprika and how much water do I put in the bowl with the eggs? I had to guess.

  • Average per serving
  • Calories 706.0kCal
  • Fat65.1g
  • Saturated37.9g
  • Salt1.69g
  • Carbohydrates14.7
  • Sugar2.2g
  • Protein15.0g
  • Fibre1.2g