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).
1. Poach eggs in salted boiling water.
2. Plate onto spoons, top with béarnaise and garnish with herbs.
3. Place on serving board.