Go Back
+ servings
Eggs Benedict with Mock Bearnaise on plate.

Poached Eggs with Mock Béarnaise Sauce

The good news is that you can create a foolproof Poached Eggs with Mock Bearnaise sauce at home. This recipe calls for ingredients you probably already have in your pantry and fridge. The sauce is great over the poached eggs, spinach and English muffins.
Course Breakfast
Cuisine French
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2
Calories 406kcal
Author Joss D


  • 2 eggs
  • 2 English Muffins
  • Fresh spinach
  • Olive oil
  • Salt and pepper
  • 1 piece wick

For the sauce:

  • ¼ cup mayonnaise
  • 2 tbsp. mustard
  • 1 tsp. dried tarragon
  • 1 tsp. vinegar
  • Salt and pepper


  • Take a big piece of plastic wrap and place it over a cup, pushing to the inside of the cup until there’s enough space for one egg. (See the Sous Vide method step by step.)
  • Cover the inside of the plastic with oil.
  • Crack and place the egg (careful not to break the yolk) inside the plastic wrap. Close the top of the plastic with your hands, creating a small bag for the egg, and wrap it up using a long piece of wick. Create a knot so the egg is secure (try not to leave too much air), and don’t cut the rest of the wick, as it will help you in the next couple steps. Repeat for the other egg.
  • Add water to a deep pot and bring it to a boil, when it starts boiling, place the eggs inside and let them cook for 5 minutes (you can place them inside the pot and take them out using the wick).
  • For the sauce, mix all of the ingredients well.
  • Open the eggs directly over the muffins with spinach, and cover with the sauce.


Calories: 406kcal | Carbohydrates: 28g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 175mg | Sodium: 680mg | Potassium: 272mg | Fiber: 2g | Vitamin A: 1045IU | Vitamin C: 3.4mg | Calcium: 98mg | Iron: 2.5mg