Jul 14 2026
Restaurants›Petit Louis Bistro›Œufs Pochés Recipe

Œufs Pochés Recipe

Inspired by Petit Louis Bistro
Time30m
Serves4

Poached Eggs, Madrange Ham, Brioche, Hollandaise Sauce

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Ingredients

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Poached Eggs

Madrange Ham

Brioche

Hollandaise Sauce

Method

Poached Eggs

  1. 1

    Prepare the Poaching Water

    In a large saucepan, fill water and add 1 tablespoon of vinegar and 1 teaspoon of salt. Bring the water to a gentle simmer over medium heat.

  2. 2

    Poach the Eggs

    Crack each egg into a small bowl. Gently slide the eggs one by one into the simmering water. Cook for about 3-4 minutes for soft yolks. Remove with a slotted spoon and set aside.

Madrange Ham

  1. 3

    Prepare the Ham

    While the eggs are poaching, take the slices of Madrange ham and warm them in a skillet over low heat for about 2-3 minutes until heated through.

Brioche

  1. 4

    Toast the Brioche

    Toast the brioche slices in a toaster or on a skillet until golden brown and crispy, about 2-3 minutes per side.

Hollandaise Sauce

  1. 5

    Melt the Butter

    In a small saucepan, melt the butter over low heat until fully melted and hot, then remove from heat.

  2. 6

    Blend the Sauce

    In a bowl, whisk together the egg yolks and lemon juice until thick. Slowly drizzle the melted butter into the egg mixture while whisking continuously until the sauce is smooth and creamy.

  3. 7

    Season the Sauce

    Season the hollandaise sauce with salt and cayenne pepper to taste. Keep warm until ready to serve.

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