Poached Eggs Hollandaise

Name: Poached Eggs Hollandaise
Yield: Serves 4
Ingredients: 1 recipe fingertip pastry; 4 poached eggs; salt and freshly ground black pepper; 8 tablespoons hollandaise sauce; butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

4 poached eggs
1 recipe fingertip pastry
salt and freshly ground black pepper

Main course
Brunch
Vegetarian

Method

Bake 4 individual pastry cases; remove from tins. Place 1 poached egg in each case; season to taste with salt and freshly ground black pepper, and dot with butter; warm through for a few minutes in a moderate oven (375°-M4). Top each egg with 2 tablespoons Hollandaise Sauce and serve immediately.