Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon white vinegar
  • 4 eggs
  • Buttered low-FODMAP or gluten-free toast, (to serve)
  • Handful of mixed lettuce leaves, (to serve)
  • A few grinds of salt and pepper
  • 1½ tablespoons lemon juice
  • 2 egg yolks
  • 1/8 teaspoon white sugar
  • Pinch of rock salt
  • Black pepper, (to taste)
  • 2 tablespoons dairy-free spread or butter

Instruction

  • Fill a deep-frying pan with about 1¼ inches of water and add the vinegar. Bring the water to a rolling boil, then turn down to a gentle simmer.
  • Take an egg and crack it into a small sieve (this removes any loose egg white and gives you a pretty poached egg), then carefully pour it into a small bowl.
  • Stir the water until it swirls and carefully pour the whole egg into the pan. Repeat for each egg. Cook each egg for about 2 minutes for a soft egg or 4 minutes for a firmer egg, then scoop out and place on a paper towel to drain.
  • Make the hollandaise sauce while the eggs cook. Whisk the lemon juice, egg yolks, sugar, salt, and black pepper together in a small bowl until smooth. Melt the dairy-free spread or butter in the microwave and slowly whisk into the mixture.
  • Heat the hollandaise sauce in the microwave for 15 seconds, whisk, and then heat in 10-second bursts (you might need to do this four or five times), whisking each time to remove the skin that forms on the sides of the bowl. Repeat until thick.
  • Serve the poached eggs on buttered toast with mixed lettuce leaves. Drizzle with hollandaise sauce and season with salt and pepper to taste.