How to make
In order for the components of the dish to be ready at the same time, it is necessary to cook them together and coordinate your actions well. It is very easy and quick to make and the result is great.
Start by melting the butter over low heat. In another cookware, heat water over medium heat so that it does not reach a boiling point.
You can poach the eggs in the standard way, by putting salt and vinegar in the liquid and cracking them inside. I make them 4 by 4, not all at once.
They are ready when the egg white is completely white and the yolk aquires a crust on the outside and is slightly runny on the inside. This is of course a matter of taste and you can keep them in the water longer to cook them to the extent you like.
The other option is to lightly grease 6 or 8 pieces of cling film with olive oil, beat 1 egg in each, sprinkle it with a little salt and gather the edges of the foil like a bundle and by twisting it, so that it does not open up.
Dip each egg that way and fasten the edges to the edge of the pot and leave them to cook on their own to the extent you want.
During this time, remove the melted butter from the heat and in another cookware on low heat or water bath (temperature shouldn't exceed 70 degrees), beat the yolks with lemon juice and water.
From the interaction of these ingredients, you will notice how it begins to emulsify. Then start pouring the butter very slowly and in a thin stream and don't stop stirring vigorously.
Add salt and black pepper.
The sauce will continue to thicken and emulsify until it is perfectly smooth and creamy.
Put the cooked poached eggs in serving plates and pour the delicious Hollandaise sauce over them.
The Poached Eggs with Hollandaise Sauce must be eaten warm.
Enjoy your meal!
