Poached egg on potato muffins with watercress hollandaise

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

Spring heralds the arrival of vitamin-packed watercress, hailed today as a superhero amongst salad leaves. However, the use of watercress in hot dishes should never be overlooked - here it makes an interesting addition to the well loved hollandaise sauce. A great dish that can be enjoyed for breakfast, lunch or brunch.


  • 75 g unsalted butter
  • 2 small leeks, trimmed and thinly shredded
  • 350 g


Melt 50 g butter in a pan, add the leeks and cook over a low heat for 8-10 minutes or until tender.

Place the hot mashed potato in a bowl, beat in the remaining butter and the cheese and season well. Beat in the egg and flour. Separate the potato mixture into four equal portions and, with floured hands, form the portions into balls and then make an indentation in the centre of each ball