Breakfast/ Recipes

Poached Eggs with Hollandaise Sauce

Tonight husband said to me. I think I might love the cook processor. He loves the no hands capabilities, the ability to chuck something in the bowl press a few buttons and let it cook away. So really he loves the fact it does literally everything for him:) Im not complaining.

Hollandaise was among the first things he mentioned when I told him we were getting the cook processor and admittedly its taken us forever to do it, we’re very happy that we finally found time in the mornings for it. Thankfully even if you don’t have time in the morning it also makes for a stellar lunch:)

All photos used with the permission of KitchenAid.
This recipe can also be found at http://cookprocessor.kitchenaid.com.au/recipes or you can download the Cook Processor app from the Australian iTunes Store.

Poached Eggs with Hollandaise Sauce
Print Recipe
Delicious and easy to make!
Servings Prep Time
2 people 5 minutes
Cook Time
25 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
25 minutes
Poached Eggs with Hollandaise Sauce
Print Recipe
Delicious and easy to make!
Servings Prep Time
2 people 5 minutes
Cook Time
25 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. To make the Hollandaise. Melt butter with stir assist at 60 °C, 4 minutes at int speed, set aside.
  2. Add vinegar/lemon juice, egg yolks and salt and pepper to taste. Insert Egg Whip attachment and cook at 90°C, 9 minutes at speed 3.
  3. During the 9 minutes, at about 30 seconds into the process, carefully and very slowly pour melted butter into sauce.
  4. Set aside sauce, cover and clean cook processor bowl.
  5. Place water in bowl up to the steam marking and place top steamer on bowl.
  6. Crack eggs into greased silicon muffin cases.
  7. Place in top steamer and steam for 11 minutes at 115 degrees. With 5 minutes to go, place a towel between steamer lid and eggs so that water does not drip into eggs.
  8. Pop eggs out of cases and serve with toast and hollandaise sauce.
Recipe Notes

For firmer eggs, cook for 12-13 minutes.

For very runny eggs, cook for 10 minutes.

 

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5 Comments

  • Reply
    Michelle Mitchell
    February 23, 2016 at 10:19 am

    Hi there,
    I tried to make the hollandaise sauce but it seemed to split really badly. Any tips? Pretty sure I followed instructions properly

  • Reply
    becky
    July 2, 2016 at 10:43 am

    Hi, a little confused on which steamer attachment you used? or does it matter? What if you were cooking more eggs than this?
    Thanks,
    Becky

  • Reply
    Jackie
    July 24, 2016 at 2:02 pm

    I cooked some prawns with garlic and coriander and then added them to the hollandise and served over rib fillet it was delicious! Thank you for the recipe.

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