About this recipe:‘This is a classic dish that is great for a Sunday brunch. To get
that delicious hollandaise you have to use the best ingredients,
so I use Kerrygold butter as it gives a pure taste that cannot
be beaten. New Kerrygold block, now softer is also great for
spreading onto the toast before topping with your egg, and
110g (4oz) kerrygold butter, now softer, cut in to roughly 1cm (½ inch) dice
1 tsp lemon juice
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Method Prep:10min › Cook:15min › Ready in:25min
Method – Hollandaise sauce
First make the hollandaise sauce. Place the egg yolks in a heavy bottomed saucepan on a low heat and whisk thoroughly
Add the butter bit by bit whisking all the time. As soon as one piece melts add the next. Do not leave the pan or stop whisking.
Keep cooking very gently until the sauce has thickened, enough to coat the back of a spoon. If there are any signs of the eggs slightly scrambling, remove from the heat immediately. The whole process should take 5-7 minutes from start to finish.
Finally add the lemon juice to taste. Keep warm as you poach the eggs.
Method – Poached eggs
Place a saucepan of water on a high heat, add a splash of vinegar and bring to the boil.
Reduce the heat to a simmer, gently crack in the eggs and cook for 3–4 minutes or until the whites have just set.
Carefully remove the eggs from the pan with a slotted spoon.
To serve, place two pieces of bacon on the hot buttered toast, then place 1 egg on top. Spoon over the sauce and sprinkle with chives.