Hollandaise and eggs to me are like night and stars, they unequivocally just belong together. But poaching is one of those preparation methods we seem to avoid because we are surely going to make a disaster of it. And Hollandaise is one of those treats we save for a high end Sunday brunch at a fancy place because it must take a Michelin chef to make it. Let me tell you , both of these recipes are literally child friendly, effortless and foolproof. My favourite way to serve them is on split buttered halves of toasted rye bread ( see recipe ) but you are welcome to have them without the carb on a bed of micro greens as well. This is such an easy way to start the day like you are having a fancy feast or to make someone feel really special.

-Matt Miller

For the hollandaise

Orange zest of 2 oranges plus the juice separately

3 egg yolks

6 tbls melted butter

1/2 tsp sea salt

Pinch cayenne pepper

Pinch white pepper

Chopped chive or scallion to garnish

Melt the butter of low heat in a saucepan.

While the butter melts blend remaining ingredients in blender for 15 seconds

Remove lid from blender and on the lowest setting drizzle in the butter slowly ( if you have a small clear insert in the lid of your blender even better )

Makes about 2/3 cup

For the poached eggs

Fill an extra large skillet pan halfway with water. Bring to a boil and then reduce down to barely a simmer. If the water is moving around the eggs will not stay compact like you want. Crack the eggs on the skillet edge and slide into the water just above the surface. Leave space in between them so you can get them out individually. Eggs will only need to cook for 2-3 minutes. If you want to make several, use a latex spatula or slotted metal spoon to remove them to a parchment lined pan. Repeat. Eggs can be made ahead and reheated by simply warming them in a skillet of hot water just as above.