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Using the pot of water you used to double boil the hollandaise sauce, (or fresh if you desire), bring a pot of water to the boil, and add 1 tablespoon of white vinegar to the water.
- Once the water is boiling, slowly crack and the eggs into the water. Set a timer for 4 mins and remove to a plate for a perfectly poached, runny yolk egg
** Nutrition per serving: Serving: 108g, Calories 361, Fat 33g, Protein 13g, Carbs 3.5g