Poached Eggs with Hollandaise Sauce

Fill a saucepan with enough water to cover the eggs by at least 1 inch (2.5cm). Bring the water to a simmer (not a boil).

Add a splash of vinegar to the water (this will help the egg whites to stay together).

Crack each egg into a small bowl or ramekin. Gently slide the eggs into the simmering water.

Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are cooked to your liking.

Remove the eggs from the water with a slotted spoon and drain on paper towels.