Farm Fresh Poached Eggs with Béarnaise Sauce
Recipe by:
Neill Anthony
5
15
6
Med
- Eggs for poaching
- For the Béarnaise:
- 6 egg yolks
- 500ml melted butter
- 1tsp Dijon mustard
- Splash white wine vinegar
- Handful fresh chives
- 1 large dessert spoon crème fraiche
For the Béarnaise:
1. Separate eggs and place yolks in blender.
2. Melt butter over medium heat in a sauce pan, then drizzle into egg yolks slowly till emulsified.
3. Add finely chopped herbs and set aside (max 4 hours).
To finish:
1. Poach eggs in salted boiling water.
2. Plate onto spoons, top with béarnaise and garnish with herbs.
3. Place on serving board.
