On the West Coast, because of the time difference, we wake up and watch Sunday NFL games at 10am. While I support the sport, I’m really hanging around for one of my favorite brunch dishes and pineapple mimosas. These poached eggs with paprika and hollandaise sauce are now a game day tradition.
Poached eggs for beginners
With two people, eggs Benedict takes half the time. One person can poach eggs while the other makes the traditional hollandaise sauce. Beginners are encouraged to make the poached eggs first, then the sauce. Don’t worry about the eggs staying warm – the hot sauce reheats the eggs when they are ready to serve.
Thousands of eggs later…
When we were dating, my hubs was in charge of brunch at a Cajun restaurant in Baltimore. Since he’s made poached eggs thousands of times, he doesn’t need much help. That’s why I’ve become more of a poached egg spectator, sharing the details on Instagram story vids while he cooks.
How to serve poached eggs with paprika and hollandaise sauce
Restaurant-style poached eggs are usually served with ham, English muffins, and hollandaise sauce. But for us, by the time Sunday rolls around and I’m craving oozy eggs Benedict, we don’t have much food left in the house. Fortunately, poached eggs with paprika and hollandaise sauce are easy to whip up with pantry staples. At our place, grilled onions and sweet potatoes are a favorite base for poached eggs.
Poached eggs with paprika and hollandaise sauce
Poached eggs ingredients
- 4 eggs
- 1 tbsp white vinegar
Hollandaise sauce ingredients
- 4 egg yolks
- ½ lemon for the juice
- ½ cup butter not melted
- 1/4 tsp Paprika
Bring a medium-sized pot of water to a boil on the stove. Crack each egg in its own bowl and set aside.
Add the vinegar to the boiling water. Stir the water to create a whirlpool effect. The circular motion helps the egg white gently wrap around the yolk once it’s dropped in the water.
Quickly add each egg to the spinning whirlpool of water, one after the other. Cover the pot with a lid, remove it from heat, and set a timer for 3 minutes.
When ready, pull the eggs out of the water with a slotted spoon. Set them on the paper towel lined plate and save the pot of water for the sauce. Use a pot lid to cover the eggs and keep them warm while preparing the sauce. The eggs will “reheat” when topped with hot hollandaise sauce, so it’s okay if they hang out until ready.
Mix together the salt, pepper and paprika and set aside. Create a double boiler over low heat with the water pot from the poached eggs.
Whisk together egg yolks and lemon juice in the double boiler. Keep the heat low while adding in 2 tbsp of butter at a time. Allow each chunk of butter to melt completely before adding more. This technique prevents the egg yolks from thickening too fast. The whole process takes only 1-2 minutes.
Stir the mixture until completely smooth. It will continue to set when removed from heat, so pull it off when the sauce has a consistency similar to pancake batter. If it thickens too quickly, whisk the thick sauce together with 1 tbsp of water over heat until the desired consistency is reached.
Don’t let the hollandaise sauce set. Quickly pour it over the poached eggs. Top with the salt, pepper and paprika seasoning to taste.
Traditional poached eggs don’t get any better than this. Well, that’s ALMOST true. There is one other way we like to make poached eggs. It involves using a sous vide machine.