Eggs are a superb source of nutrition - try this delicious poached eggs recipe!


  • ingredients:
  • 4 quail eggs
  • 50 ml white wine vinegar
  • 100 g black pudding
  • 1 small bag frozen peas
  • 100 ml cream
  • 0.25 chicken stock cube
  • 1 pinch sugar
  • hollandaise sauce:
  • 100 ml clarified butter
  • 50 ml white wine
  • 50 ml white wine vinegar
  • 5 white peppercorns
  • 1 small shallot (sliced)
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 egg yolk


  • First make the hollandaise reduction by putting the wine, vinegar, shallots, peppercorns, thyme and bay leafs in a small sauce pan and reduce down by 50%. You can store the reduction in a sealable jar in the fridge and it will keep for months. Add two table spoons of the reduction to the egg yolk and whisk over a bain-marie until it holds shape when you move it.
  • Then gradually add the clarified butter whisking continuously.
  • Season with lemon juice and salt and keep warm until serving.
  • To poach the egg, add the white wine vinegar to a large deep saucepan of boiling water. When it is simmering stir the water slowly and add the eggs, they will take around 2.5 minute’s approx until soft poached.
  • When cooked put straight into an ice bath to stop cooking or serve immediately.
  • For the crushed peas put the peas, sugar, salt, cream and stock cube in a small saucepan and bring to the boil, then immediately pulse in a food processor until a crushed texture has been achieved.
  • To serve fry off the black pudding and place on top of crushed peas, top with poached egg and cover generously with hollandaise.