Ingredients

Bearnaise Sauce

• 125 grams unsalted butter, melted
• ½ shallot, peeled and finely diced
• 2-3 peppercorns
• 3 tblsp white wine or tarragon vinegar
• 3 tblsp water
• 2 egg yolks
• 1 tblsp each chopped tarragon and chervil

Poached Eggs

• boiling water
• vinegar
• 8 fresh eggs, at room temperature

Method

Bearnaise Sauce

1. Put the shallots, peppercorns, vinegar and water in a saucepan and simmer over a low heat until reduced to 2 tablespoon of liquid. Drain.
2. Melt the butter and warm. Mix the egg yolks with the strained, reduced vinegar in a double saucepan or heat-proof bowl.
3. Place over a saucepan of simmering water and gradually whisk in the melted butter to make a thick sauce. Stir in the chopped herbs. Season with salt and pepper and a squeeze of lemon juice. Keep warm while you poach the eggs.

Poached Eggs

1. Fill a frying pan with water and add a dash of vinegar. Bring to the boil
2. Break the eggs into cups. Stir the water so that it swirls gently round the pan and quickly add the eggs.
3. Allow the eggs to poach (the water should be just below the boil) for 3-4 minutes until the whites are set. Use a slotted spoon to lift the eggs from the water.

Cooks Tips

- The fresher the eggs, the nicer they are. They will have a better, more compact shape when poached. - Eggs can be poached straight from the fridge, but the cooking time will be longer. - I find it easier and safer to first crack the eggs into cups as it avoids getting broken yolks in the water. Plus, it will keep cooking times even. - Don't let the water boil as it will cause the whites to split and may also result in you overcooking the eggs.