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Perfect Poached Eggs

Perfect Poached Eggs
Cooking Time:
20 minutes (incl. sauce)
Serves: 2
I reckon the real trick in poaching the perfect egg (apart from choosing Farmer Brown Poachers), is adding a splash of vinegar. Not so much so yer eggs taste like fish 'n' chips...but about a tablespoon to a litre of water.

  1. Once your water's boiled in a deep saucepan, reduce the heat to a nice simmer and add the vinegar.
  2. Carefully break each of your eggs into a small cup before you slide them nice and slowly into the simmering water.
  3. For soft poached eggs give them 2 ½ minutes, for firmer poached eggs give them about 3 ½ minutes.
  4. Lift them out carefully with a slotted spoon and drain on kitchen paper. Easy eh!

Brownie's Top Tip:

To flash up your poached eggs, how about trying them on a toasted muffin topped with a big serve of Smoked Salmon slices and Brownie's Hollandaise Sauce - what the café crowd call Eggs Benedict.

Brownie's Hollandaise Sauce

3 Farmer Brown egg yolks
2 tbsp lemon juice
150g butter melted
Salt and pepper to taste

  1. Let the egg yolks, lemon juice, salt and pepper get friendly in a blender or food processor. Blend them thoroughly until pale, thick and smooth - take you about a minute, I reckon.
  2. Melt the butter over a gentle heat. Once the butter starts bubbling, switch the blender on again and carefully pour in the butter - a thin, slow, steady trickle, a bit like a creek in summer. The slower the better!
  3. Using a spatula, scrape any butter that's stuck to the processor into the mixture and give it one final blast.
  4. Sit your eggs on the muffin and don't be sparing when you pour the sauce over them.
That's Brownie's Hollandaise Sauce. Are we talking easy or what?