Poached eggs are the epitome of a restaurant-level brunch or brekkie. The trick to bring this elevated egg to your own stove is creating a vinegar bath. 

Get it perfect, every time: 

1. To achieve the perfect poached egg, crack one into a small ramekin or bowl and cover entirely with vinegar (between ¼ and 1/3 cup). 
2. Set aside for about 10 minutes until you see a light film form around the egg. 
3. Bring a pot of water to a light simmer. Gently tip your egg (and the vinegar) into the pot and watch as it forms a smooth surface, no need for creating the perfect swirling of water. 
4. For soft poached eggs, simmer for about 3 minutes (4-5 minutes for medium poached) then remove with a slotted spoon.

Serve it up

Toast breakfast or English muffins and top with spinach, avocado, bacon, poached eggs and hollandaise sauce. Garnish with micro herbs and black pepper.

Stick-blender hollandaise sauce 

Makes 1 cup 

Finish off your new-found poached egg skills with another brunch classic: buttery hollandaise sauce. Our chef’s cheat: a stick blender!  

Add 2 Tbsp milk, 3 egg yolks, 1 tsp Dijon mustard, ¼ tsp white pepper and 1 Tbsp lemon juice to a jug and blend until well combined. Melt 3/4 cup butter until warm, then blend the sauce while adding the butter in small batches or a steady, thin stream. (If it starts forming a layer on top, stop adding in butter for a moment and add a splash of warm water to loosen the sauce.) Blitz for about 1 1/2 to 2 minutes until a thick yet pourable silky sauce forms. Season and add lemon juice to taste. Serve immediately or keep sauce warm by placing jug in a lukewarm water bath. 

Why it works?

Blending the eggs and warmed butter forces emulsification to take place, creating a stable, thick sauce resembling a mayonnaise-like consistency.

Recipe and Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons 

The post How to poach an egg perfectly at home  appeared first on MyKitchen.

Yes, breakfast can get this good in under half an hour. Follow our easy recipe to enjoy restaurant-style poached egg, smoked mackerel and hollandaise bagels in the comfort of your own home.

MAKES 4 // COOKING TIME 25 min

INGREDIENTS
300g spinach
7 eggs (4 whole, 3 yolks)
180g butter, cut into 1 cm cubes
3 tbsp white wine vinegar
Juice of 1 small lemon
4 bagels, toasted
2 smoked mackerel fillets, skinned and roughly torn
Salt and pepper

METHOD
1. Blanch the spinach by placing it in a colander and pouring boiling water over it.
2. For the hollandaise, place a small pot over very low heat. Add the 3 egg yolks and 2 tbsp water, then whisk in the butter 1 cube at a time.
3. Fill another pot with water and heat it to simmering point (not boiling). Add the vinegar. Stir in a circle in 1 direction to create a whirlpool. Poach the remaining 4 whole eggs, 1 at time by cracking into the centre and cooking for 3–4 minutes, until done to your liking. Drain on paper towel.
4. Top the bagels with spinach, mackerel, eggs and hollandaise sauce. Season to taste.

No one can resist the homely taste of freshly-baked bran muffins slathered with melting butter. Whip these up for Sunday morning breakfast or to eat during the week as an on-the-go snack!

The post Poached egg, smoked mackerel and hollandaise bagels appeared first on MyKitchen.

What better way to start your morning than with these adorable Hollandaise egg cups? They’re great for the whole family!

SERVES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the pastry
2 cups flour
½ tsp salt
145 g butter, cubed
100 ml cold water
1 egg, whisked
For the filling
3 eggs
1 cup cream
100 g baby spinach, lightly blanched
For the eggs Hollandaise
8 eggs (2 separated)
1 tbsp lemon juice
1 tsp mustard
125 g butter, melted
1 tbsp white vinegar

METHOD
For the pastry
1. Preheat oven to 180°C.
2. Combine flour and salt. Rub in butter until crumbs form.
3. Add water and mix until a dough forms. Knead into a ball, wrap in cling film and chill for 30 minutes.
4. Grease 8 mini tart tins (or a muffin tray). Roll out dough on a floured surface until ½ cm thick. Cut out eight 10 cm rounds and press into the tins, then prick with a fork and brush with egg.
5. Bake pastry for 10 minutes, until golden.
For the filling
1. Whisk together eggs and cream. Season and set aside.
2. Divide the spinach between the tart shells. Pour over the egg mixture.
3. Bake for a further 25 minutes, until filling is golden and set.
For the eggs Hollandaise
1. Mix 2 egg yolks, lemon juice and mustard.
2. Place the mixture in a double boiler. Slowly drizzle in butter, whisking, until smooth. Whisk in the vinegar.
3. To poach the eggs, bring a pot of water to a simmer. Add a drop of vinegar. Crack an egg into a cup. Stir the water to create a whirlpool, then tip in the egg. Cook for 3 minutes. Remove with a slotted spoon. Repeat.
4. To serve, top each tart with an egg and spoon over some warm Hollandaise.

The post Hollandaise egg cups appeared first on MyKitchen.