Alive and Cooking

Poached Eggs

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4 egg yolks
100ml white wine vinegar
Salt and pepper
½ an anchovy
2 cornichon
250g melted butter
6 whole eggs
Sour dough bread stick
Handful of baby spinach leaves
2 slices of bacon chopped
1 peeled tomato


1. Place the wine vinegar, anchovy and cornichon into a small pan and reduce by half.

2. In a large bowl place the egg yolks and whisk over a pot of boiling water (this is a baine marie, it gently cooks the eggs as you whisk), until they become light and fluffy.

3. Gently stream in the melted butter (just the clear liquid, discard the rest), while whisking all the time until all butter is incorporated or required texture attained, then cover with glad wrap until time to serve.

4. Wilt your spinach with boiling water and squeeze out excess water, fry the bacon until crispy, slice the peeled tomato and add to the bacon pan.

5. Poach eggs to your liking and drain well (gentle boiling water, 1 tbsp white vinegar).

6. Take three slices of toasted sourdough each and place spinach on one, topped with a poached egg, the crispy bacon onto a second topped with another egg and lastly the sliced peeled tomato on the third and another egg, drizzle all with hollandaise.

Poached Eggs