• Have all your ingredients readied and close to your pot as you begin to make the Hollandaise sauce.
• First melt the butter, lemon juice and water in a small saucepan over medium heat and then set it aside.
• Separate your egg yolks. (Save the whites to use in a scramble, or bake meringue cookies or coconut macaroons).
• Bring 2-3 inches of water to a gentle simmer in your double boiler. (See NOTE if you do not have a double boiler).
• Place the egg yolks in the top of your double boiler while the water is gently simmering.Whisking constantly so the eggs won’t harden.
• Next whisk 1 Tbsp. of melted warm water, lemon, and butter into egg yolks.
• Continue to whisking until it begins to thicken, about 1 minute.
• Slowly whisk in the remaining melted lemon butter.
• Add another 1 Tbsp. of the hot water if sauce is too thick.
• Add a pinch of Celtic sea salt.
• Optional addition: if you’re not using fresh herbs to garnish add: 1/4 tsp. of other dried herbs; fresh minced basil, thyme, oregano, or rosemary
• Remove sauce from heat and cover to keep warm.
• When ready to serve, whisk the sauce before pouring over the eggs. If too thick, thin by whisking in a tablespoon of warm water.
• Spoon warm sauce over the poached eggs.
• Sprinkle with fresh minced herbs and fresh ground pepper.

HOW TO MAKE THE PERFECT POACHED EGGS

• Bring a medium 5 quart pot of water to a boil.
• Add a tsp. of vinegar and a pinch of sea salt.
• Crack egg in a small bowl and or directly into the pot of simmering water.
• Time 2 minutes or until desired doneness.
• Use a slotted spoon to remove the egg allowing the water to drain before placing it on the english muffin.