Poached Egg with Buffalo Sauce

Making poached eggs is actually super easy once you figure out the trick, don’t think to much about it and don’t add salt!!

Lord knows I have messed up my fair share😂

Poaching produces an egg with a wonderfully rich runny yolk, which is why I don’t really understand why the most classic way to make poached eggs is with hollandaise sauce.

In my opinion just topping the poached egg with Dunn Right Sauce is tastier and way less effort.

So pour yourself a cup of coffee, take a deep breath and don’t worry you got this.

And now the recipe


1 egg
1 tablespoon lemon juice
1 pat of butter
1 teaspoon Dunn Right Sauce
salt & pepper to taste


Bring a small pot of water to boil. Add the lemon juice; for the love of God do not add salt!
Once the water is boiling, turn down heat to medium-low so it is just simmering. Crack your egg carefully in a bowl. Stir the water in a continuous circle to create a vortex. Tilt the bowl to the side right above the water so that the egg slowly slides out into the center of the vortex.

Some of the egg white will separate from the yolk, don’t be alarmed by this and resist the urge to stir it or disturb the water any more. Set a timer for 3 minutes (this will give you a cooked egg white with a runny yolk). Put your bread in the toaster.

After 3 minutes, skim the excess egg white off the top of the water then use a slotted spoon to remove the egg from the water. Put the egg on the toast and top it with some butter and some Dunn Right Sauce.

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