Eggs with Hollandaise Sauce | Healthy and Delicious Breakfast

Take a heatproof bowl and add the yogurt, egg yolks, olive oil, milk, lemon juice and zest, salt, and pepper. Prepare a pot and pour in enough water so that the water does not touch the bottom of the bowl later. Place the bowl over the pot, turn on the heat, and whisk the contents of the bowl over the steam for about 15–20 minutes until a smooth sauce forms.

Prepare the poached egg: bring water with 1 tablespoon of vinegar to a boil in a pot. The water level should be about 10 cm. Just before the water starts to boil and small bubbles begin to appear at the bottom, remove the pot from the heat for a moment and crack the egg into the water. Immediately after cracking, take a spoon and start creating a whirlpool around the egg to wrap it in the cooking egg white from all sides.

Once you are sure the egg is wrapped well enough to withstand higher heat, return the pot to the heat source and cook the egg for 1–1.5 minutes.