Ladys and gentlemen…get out your slotted spoons. It’s poachin’ time.

And don’t forget to wash your hands, because you will be licking that sauce off your fingers…and your spatula…and the bowl…

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

If you don’t make your own English muffins this recipe would be a cinch to throw together (~15 minutes), but if you are making Sunday brunch, I highly recommend it. They are so simple and so delicious, well worth the 45 minutes, which is mostly waiting anyway.

Dairy Free English Muffins Recipe adapted from Alton Brown

  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon shortening or margarine
  • 1 tsp rice vinegar or lemon juice
  • 1 cup hot non-dairy almond, coconut or soy milk
  • 1 envelope dry yeast
  • 1/8 teaspoon sugar
  • 1/3 cup warm water
  • 2 cups all-purpose flour, sifted
  • vegetable oil (or pam spray)
  • Special equipment: 3 inch metal rings or empty tuna shaped cans with the bottoms removed

In a bowl combine 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot milk, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved.  Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes. It will be thin at first but get thicker and more dough-like as it sits.

Preheat griddle/frying pan to 300 and using paper towel spread on a think coat of vegetable oil or use an oil spray. Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Spoon dough into rings and cover with a cookie sheet or frying pan lid. Cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

Dairy Free Hollandaise Sauce adapted from Daring Cooks,  makes 1.5 cups

3 large egg yolks
1 tsp water
¼ tsp. sugar
12 Tbl margarine
½ tsp. salt
2 tsp rice wine vinegar (or lemon juice)
Pinch cayenne pepper (optional)

Fill a medium sized pot halfway with water and set to simmer. Chop margarine into small pieces and chill. In a metal bowl whisk egg yolks and 1 tsp water for 1-2 minutes until egg yolks lighten. Add sugar and whisk 30 seconds more. Place bowl on saucepan over simmering water and whisk steadily 3–5 minutes until the yolks thicken to coat the back of a spoon.

Remove from heat (but let the water continue to simmer) and whisk in the butter, 1 piece at a time. Move the bowl to the pan again as needed to melt the margarine, making sure to whisk constantly.

Once all margarine is incorporated, remove from heat and whisk in the salt, vinegar (or lemon juice), and cayenne pepper (if using).

Keep the hollandaise warm while you poach your eggs in a thermos, carafe, or bowl that you’ve preheated with warm water.

Poaching eggs…the part you’ve been waiting for!

Add more water to the pot you already had going if needed so that you have 2–3 inches of water and bring back to a simmer.

Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water but you may need more if you’re using a larger pan with more water.

Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.


Fry ham and toast your english muffins. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with salt, pepper, and hollandaise, enjoy!