Soft Poached Egg with Black Pudding, Crushed Peas and Hollandaise Sauce

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


  1. 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.
  2. Then gradually add the clarified butter whisking continuously.
  3. Season with lemon juice and salt and keep warm until serving.
  4. 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.
  5. When cooked put straight into an ice bath to stop cooking or serve immediately.
  6. 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.
  7. To serve fry off the black pudding and place on top of crushed peas, top with poached egg and cover generously with hollandaise.


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