Poached eggs with béarnaise sauce

Poached eggs with Bearnaise

Neill Anthony cooked up this spectacular eggy recipe in episode five of Private Chef. We reckon it’d make an excellent brunch!

Serves: 6


eggs, for poaching
6 egg yolks
500ml melted butter
1tsp Dijon mustard
a splash white wine vinegar
a handful of fresh chives
1 large dessert spoon sour cream


1. Separate the 6 eggs for the béarnaise
2. Place yolks in blender
3. Melt butter over medium heat in sauce pan
4. Drizzle butter into egg yolks slowly until emulsified
5. Add finely chopped herbs and set aside (for a maximum of 4 hours)
6. Poach eggs in salted boiling water
7. Plate onto spoons, top with béarnaise
8. Garnish with herbs
9. Place on serving board

Private Chef is the reality cooking series that provides a glimpse into the secret, day-today life of a private chef in South Africa.  Catch a double-bill every Thursday from 20:00 to 21:00 on DSTV's The Food Network (channel 175)

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