Poached eggs with béarnaise sauce Recipe

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Poached eggs with béarnaise sauce

Poached eggs with Bearnaise — Neill Anthony cooked up this spectacular eggy recipe in episode five of Private Chef. We reckon it’d make an excellent brunch!

Serves: 6

bearnaise

eggs

Neill Anthony

Ingredients

eggs, for poaching

For the béarnaise:

6 egg yolks

500ml melted butter

1tsp Dijon mustard

a splash white wine vinegar

a handful of fresh chives

1 large dessert spoon sour cream

Method

1. Separate the 6 eggs for the béarnaise
2. Place yolks in blender
3. Melt butter over medium heat in sauce pan
4. Drizzle butter into egg yolks slowly until emulsified
5. Add finely chopped herbs and set aside (for a maximum of 4 hours)
6. Poach eggs in salted boiling water
7. Plate onto spoons, top with béarnaise
8. Garnish with herbs
9. Place on serving board

Private Chef is the reality cooking series that provides a glimpse into the secret, day-today life of a private chef in South Africa. Catch a double-bill every Thursday from 20:00 to 21:00 on DSTV's The Food Network (channel 175)