On the West Coast we wake up to Sunday NFL games at 10 a.m., and while I enjoy the football, my real motivation is brunch—and a chilled pineapple mimosa on the side. These poached eggs with paprika and a silky hollandaise have become a game-day tradition in my house.
Poached eggs for beginners
For two people, making eggs Benedict is quick and straightforward. One person can poach the eggs while the other prepares the traditional hollandaise. If you’re new to poaching, do the eggs first and then the sauce—the hot hollandaise will warm the eggs again when you serve them.
For another favorite way to prepare eggs, try the recipe for the best scrambled eggs.
Poached eggs with paprika and hollandaise sauce (Sip Bite Go)
A classic Sunday brunch you can easily make at home. These poached eggs topped with hollandaise and a sprinkle of paprika are perfect for game-day mornings.
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Course: Breakfast, Brunch
Cuisine: French
Keyword: poached eggs, poached eggs with hollandaise
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 659kcal
Author: Jenna Passaro
Ingredients
Poached eggs ingredients
- 4 eggs
- 1 tbsp white vinegar
Hollandaise sauce ingredients
- 4 egg yolks
- ½ lemon for the juice
- ½ cup butter not melted
- salt and pepper
- ¼ tsp paprika
Instructions
Poached eggs
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Bring a medium pot of water to a boil. Crack each egg into its own small bowl and set aside.
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Add the vinegar to the boiling water and stir to form a gentle whirlpool. The circular motion helps the white wrap around the yolk when you add the egg.
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Carefully slip each egg into the spinning water, one at a time. Cover the pot, remove it from heat, and set a timer for 3 minutes.
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Lift the eggs out with a slotted spoon and place them on a plate lined with paper towels. Keep the pot of water for the hollandaise. Cover the eggs with a lid to keep warm—they’ll be reheated by the hot sauce when you serve.
Hollandaise sauce
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Combine salt, pepper, and paprika and set aside. Use the hot water in the pot to create a double boiler over low heat.
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Whisk the egg yolks and lemon juice over the double boiler. With the heat low, add butter in 2-tablespoon increments, allowing each addition to melt fully before adding the next. This prevents the yolks from cooking too fast and helps create a smooth sauce; the process takes 1–2 minutes.
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Stir until the sauce is smooth. It will thicken slightly after you remove it from the heat—pull it off when it resembles pancake-batter consistency. If it becomes too thick, whisk in 1 tablespoon of warm water over heat until it loosens.
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Don’t let the hollandaise set. Spoon it over the warm poached eggs and finish with the reserved salt, pepper, and a dusting of paprika to taste.
Nutrition
Calories: 659kcal
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Carbohydrates: 5 g
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Protein: 18 g
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Fat: 64 g
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Carbohydrates: 5 g
|
Protein: 18 g
|
Fat: 64 g
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