Pour in the melted butter, whisking continuously until the glossy sauce has thickened. Season with salt and pepper. Cover with cling film and set aside. To poach the eggs Bring the same pan of ...
Turn off the heat but leave the bowl on top to keep the sauce warm. A piece of greaseproof paper laid directly on the surface will stop a skin forming. To poach the eggs, fill a saucepan with 10cm ...
Break the eggs into a coffee cup and carefully but quickly slide them into the water. Poach for about three-and-a-half minutes and remove with a slotted spoon. Drain and slide them onto the yoghurt.
From mastering the ultimate poached egg to getting that Hollandaise sauce spot on - whether you’re after a royale, a Florentine or a Benedict, Phil Vickery provides everything you need to rustle ...
and keep the sauce in a warm place near the stove. Remove the crab cakes from the oven and transfer to a large serving platter. For the poached eggs, combine 2 1/2 cups water, the vinegar ...