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    Home » Recipes » Brunch » Poached eggs with paprika and hollandaise sauce

    Poached eggs with paprika and hollandaise sauce

    Published: Jan 11, 2018 · Modified: Jan 10, 2022 by Jenna Passaro · This post may contain affiliate links.

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    On the West Coast, because of the time difference, we wake up and watch Sunday NFL games at 10am. While I support the sport, I’m really hanging around for one of my favorite brunch dishes and pineapple mimosas. These poached eggs with paprika and hollandaise sauce are now a game day tradition.

    Poached eggs with paprika and hollandaise sauce

    Poached eggs for beginners

    With two people, eggs Benedict takes half the time. One person can poach eggs while the other makes the traditional hollandaise sauce. Beginners are encouraged to make the poached eggs first, then the sauce. Don’t worry about the eggs staying warm – the hot sauce reheats the eggs when they are ready to serve.

    Poached eggs with paprika and hollandaise sauce

    See my other favorite way to cook eggs in this recipe for the best scrambled eggs.

    Poached eggs with paprika and hollandaise sauce

    Poached eggs with paprika and hollandaise sauce (Sip Bite Go)

    A Sunday brunch classic made in your own kitchen. These poached eggs with paprika and hollandaise sauce are easy to make for at home brunch on game days.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Brunch
    Cuisine: French
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 2 people
    Calories: 659kcal
    Author: Jenna Passaro

    Ingredients

    Poached eggs ingredients

    • 4 eggs
    • 1 tbsp white vinegar

    Hollandaise sauce ingredients

    • 4 egg yolks
    • ½ lemon for the juice
    • ½ cup butter not melted
    • S+P
    • ¼ tsp Paprika

    Instructions

    Poached eggs

    • Bring a medium-sized pot of water to a boil on the stove. Crack each egg in its own bowl and set aside.
    • Add the vinegar to the boiling water. Stir the water to create a whirlpool effect. The circular motion helps the egg white gently wrap around the yolk once it’s dropped in the water. 
    • Quickly add each egg to the spinning whirlpool of water, one after the other. Cover the pot with a lid, remove it from heat, and set a timer for 3 minutes. 
    • When ready, pull the eggs out of the water with a slotted spoon. Set them on the paper towel lined plate and save the pot of water for the sauce. Use a pot lid to cover the eggs and keep them warm while preparing the sauce. The eggs will “reheat” when topped with hot hollandaise sauce, so it’s okay if they hang out until ready. 

    Hollandaise sauce

    • Mix together the salt, pepper and paprika and set aside. Create a double boiler over low heat with the water pot from the poached eggs.
    • Whisk together egg yolks and lemon juice in the double boiler. Keep the heat low while adding in 2 tbsp of butter at a time. Allow each chunk of butter to melt completely before adding more. This technique prevents the egg yolks from thickening too fast. The whole process takes only 1-2 minutes.
    • Stir the mixture until completely smooth. It will continue to set when removed from heat, so pull it off when the sauce has a consistency similar to pancake batter. If it thickens too quickly, whisk the thick sauce together with 1 tbsp of water over heat until the desired consistency is reached.
    • Don’t let the hollandaise sauce set. Quickly pour it over the poached eggs. Top with the salt, pepper and paprika seasoning to taste.

    Nutrition

    Calories: 659kcal | Carbohydrates: 5g | Protein: 18g | Fat: 64g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 840mg | Sodium: 548mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2542IU | Vitamin C: 14mg | Calcium: 117mg | Iron: 3mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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