Farm Fresh Poached Eggs with Béarnaise Sauce

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves6
  • DifficultyMedium
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.

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