Poached Eggs with Chive Beurre Blanc

by | Feb 2, 2026 | Breakfast, Chives, French, Main Courses, Spices & Herbs, Vegetarian Main Courses, World Cuisines

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Poached Eggs with Chive Beurre Blanc

Perfectly poached eggs served with a classic beurre blanc enriched with fresh chives. A restrained, elegant dish that allows the delicate onion sweetness of chives to shine.

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Keyword: Eggs, Poached, Butter Sauce, Chives
Category: Breakfast, Snacks
Course: Breakfast
Cuisine: French
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 341kcal
Author: MJF
Cost: £5.00

Equipment

  • 1 Small Saucepan
  • 1 Slotted Spoon
  • 1 Whisk
  • 1 Wide, Shallow Saucepan

Ingredients

Poached Eggs

  • 8 Each Large Free-Range Eggs
  • Water for poaching
  • 1 Tbsp White Wine Vinegar 15 ml
  • Fine Sea Salt to taste

Chive Beurre Blanc

  • 60 ml White Wine ¼ cup
  • 30 ml White Wine Vinegar 2 Tbsp
  • 1 Each Small Shallot finely minced
  • 180 g Unsalted Butter cold and cut into small cubes (6½ oz)
  • 2 Tbsp Fresh Chives finely snipped
  • Fine Sea Salt to taste
  • White Pepper optional

Instructions

Chive Beurre Blanc

  • Combine the White Wine, White Wine Vinegar and Shallot in a small saucepan.
  • Bring to a gentle simmer and reduce until almost dry, leaving approximately 1 tablespoon of liquid.
  • Lower the heat. Gradually whisk in the Cold Butter, a few cubes at a time, maintaining gentle warmth and constant movement until the sauce is glossy and emulsified.
  • Remove from the heat. Season lightly with Sea Salt and White Pepper if using, then fold in the Fresh Chives. Keep warm without reheating aggressively.

Poached Eggs

  • Bring a wide saucepan of water to a gentle simmer. Add the White Wine Vinegar.
  • Crack each egg individually into a small bowl, then gently slide into the water.
  • Poach for 2½–3 minutes until the whites are just set and the yolks remain soft.
  • Remove using a slotted spoon and drain briefly on kitchen paper.

To Serve

  • Place two poached eggs on each plate and spoon the warm Chive Beurre Blanc over the top. Serve immediately.

Notes

This dish pairs well with toasted sourdough, blanched asparagus or new potatoes. The beurre blanc should remain fluid and glossy — overheating will cause it to split.
A splash of heavy cream added and boiled before whisking in the butter can help the emulsification.

Nutrition

Calories: 341kcal | Carbohydrates: 1g | Protein: 1g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 10mg | Potassium: 34mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 1201IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.2mg

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