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Eggs, eggs & more eggs


  • Reduce ¼ cup vinegar with the wine and onion in a pot. Then strain well and set aside to cool.
  • Whisk 2 eggs with the milk, Tabasco, parmesan and seasonings until well combined in a deepish gratin (or any ovenproof) dish. Then place the bread on top in one layer, turn it over to coat well and set aside for about 5 mins until most of the liquid has been absorbed, turning once more.
  • Put the egg yolks in a heatproof bowl and add 4 tbsp of the vinegar reduction. Then continually whisk over a double boiler until lightly thickened. Set aside to cool a little.
  • At the same time, gently melt the butter in a small pot. Then also set aside to slightly cool.
  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the bread in a baking tray, in one layer, and spoon any soaking liquid over the top. Then cook in the oven for about 8 mins until golden on both sides, turning once.
  • To finish off the Hollandaise, remove the solids from the top of the cooled butter and add to the sauce, a little at a time, continually whisking, leaving any milk solids behind. Add a pinch of salt and taste for seasoning.
  • When everything is ready, bring a pan of water to a simmer and add a little splash of vinegar. Swirl the water and break the remaining eggs into the centre. Then simmer for exactly 1 min, cover, turn off the heat and leave for exactly 10 mins.
  • To serve, place a piece of French bread on individual plates and top with a poached egg, the Hollandaise, a sprinkling of chives and a dollop of salmon caviar.



  • white wine vinegar
  • ¼ cup dry white wine
  • 1 tbsp finely chopped onion
  • 6 large eggs + 4 egg yolks
  • ¼ cup milk
  • a splash of Tabasco
  • 25 gm freshly grated parmesan
  • sea salt & ground pepper
  • 4 x 1½ cm thick slices Ciabatta
  • 250 gm butter
  • 2 tbsp snipped fresh chives
  • salmon caviar (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm