Eggs with Hollandaise Sauce | Healthy and Delicious Breakfast

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

Prepare a 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 on the bottom, remove the pot from the heat source 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 cooked white from all sides.

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