Recipe Credit By Farzana Kumandan @sprinklesandspicect

INGREDIENTS

Poached Eggs:

• 1 extra large egg
• ¾ cup cold water (fridge)
• 1 ramekin or cup
• 1 teaspoon vinegar

Hollandaise Sauce:

• 2 egg yolks
• 2 tablespoon lukewarm water
• 2 teaspoon lemon juice
• 150g salted butter
• Salt to taste
• Salt to taste

METHOD

Poached Eggs:

1.Add a teaspoon of vinegar and an extra-large egg to either a microwave safe ramekin or cup (preferably ceramic or glass)and top it up with ¾ cup cold water, then microwave it on full power for 1 minute.

2.Once done, use a slotted spoon and slightly dry the bottom of the egg with some roller towel and you will have the perfectly poached, medium – soft egg.

Note:

The cold water allows the egg to cook at a slower pace, making the outside perfectly poached but the inside runny. If you prefer a hard-boiled egg, use lukewarm or tap water, making it cook faster and giving you a hard poached egg.

Hollandaise Sauce:

1.In a medium sized pot on medium heat bring 2 cups of water to boil.

2.Chop the butter into smaller pieces and set aside.

3.In a separate heat safe bowl or smaller pot, add the water, egg yolks, lemon juice and salt to taste.

4.Add the bowl or pot over the boiling water and stir continuously with a whisk.

5.Add the butter and continue to whisk for 3–5 minutes continuously until the sauce thickens.

6.Allow to cool and pour the cooled hollandaise over the hot

Enjoy