Poached eggs with elderflower hollandaise

by Nicole Pisani

A tasty spring recipe that’s perfect for Sunday brunch—or Mother’s Day breakfast in bed

To make the elderflower vinegar for this recipe, you just need to look out for the delicate white elderflower blossoms to appear, snip a few off and place in a glass jar and pour over white wine vinegar. Leave to infuse for a couple of weeks, before straining through a muslin cloth. It has a wonderful, delicate taste of spring. Failing that, you can always pick some up from Fitz Fine Foods


1 tbsp white wine vinegar
4 eggs (2 for hollandaise)
200g spring greens, shredded
150g unsalted butter
3 tsp elderflower vinegar
Sea salt and black pepper
English muffin
Onion jam
Primrose flowers & red shiso leaves, to garnish (optional)


Begin by poaching 2 of your eggs. Bring a saucepan of water to the boil, add a splash of white wine vinegar and reduce to a simmer. Crack each egg into a cup first and then slide into the water. Poach for 3-4 mins, depending on how soft you like your egg. Remove with a slotted spoon.

Sauté the shredded spring greens in a little butter to soften, and season.

For the hollandaise, melt 125g unsalted butter and skim away any white solids. Keep the butter warm while you bring a pan of water to a simmer.

Then, in a bowl that fitted over the top of the pan, whisk together 2 egg yolks and 3 tsp elderflower vinegar until you have an airy foam (sabayon).

Remove this from the heat and whisk in a little of the butter before putting back over the heat, whisking all the time. Repeat until all the butter is added and you have a mayonnaise texture. Season with sea salt and freshly ground black pepper to taste.

Halve and toast the muffin, spread over a little sweet onion jam, then add the spring greens followed by the poached egg. Pour over some elderflower hollandaise and garnish with cress or edible spring flowers.

Recipe: Nicole Pisani
Images: Regula Ysewijn