Poached Eggs Gfp Recipe
Served over toasted English muffin with Hollandaise sauce, roasted potatoes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Poached Eggs
Hollandaise Sauce
Toasted English Muffin
Roasted Potatoes
Method
Roasted Potatoes
- 1
Prepare and Roast Potatoes
Preheat the oven to 425°F (220°C). Wash and dice the potatoes into cubes. In a large bowl, toss the diced potatoes with olive oil, salt, black pepper, garlic powder, and fresh rosemary until well coated. Spread the potatoes evenly on a baking sheet and roast for about 25-30 minutes, or until golden brown and crispy, stirring occasionally.
Hollandaise Sauce
- 2
Make the Hollandaise Sauce
In a heatproof bowl over a pot of simmering water (double boiler), whisk together the egg yolks and lemon juice until thick and pale. Slowly drizzle in the melted butter while continuing to whisk until the sauce thickens. Season with salt and cayenne pepper. Remove from heat and keep warm.
Poached Eggs
- 3
Poach the Eggs
In a large pot, bring water and white vinegar to a gentle simmer. Crack each egg into a small bowl, then carefully slide the eggs into the simmering water. Poach for about 3-4 minutes for a soft yolk or longer if desired. Remove the eggs with a slotted spoon and let drain on paper towels.
Toasted English Muffin
- 4
Toast the English Muffins
Split the English muffins in half and toast until golden brown. Spread butter on each half while they are still warm.
