Poached Eggs With Parsley Hollandaise – a delicious recipe with white vinegar, eggs, Parsley, white vinegar, egg yolks, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To poach eggs, half-fill a medium saucepan with water. Add vinegar and bring to a simmer. Carefully crack 1 egg into a cup. Stir simmering water to create a whirlpool. Carefully slide egg into whirlpool. Cook, without stirring, for 1-2 mins, or until cooked to your liking. Using a slotted spoon, transfer to a plate. Cover with foil and keep warm. Repeat with remaining eggs.
2
To make the parsley hollandaise, place vinegar and 1 tbsp water in a small saucepan over medium heat. Bring to a boil then remove from heat. Place egg yolks in a small heatproof bowl and whisk in vinegar. Place over a double boiler and whisk for 1-2 mins, or until pale and fluffy. Add 1 tbsp melted butter and whisk to combine. Gradually whisk in remaining butter, 1 tbsp at a time. Remove from heat. Season. Stir in parsley.
3
To serve, distribute ham between English muffins. Top with poached eggs. Drizzle with hollandaise.
764
kcal
Calories
58
g
Fat
30
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tbsp white vinegar, 8 None eggs, None None Parsley Hollandaise, 1/2 tbsp white vinegar, and more.
Yes, Poached Eggs With Parsley Hollandaise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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