The Instant Pot Duo Nova Multi-cooker answer to classic poached eggs with Hollandaise, made simple. Graham & James Sharman's recipe as published in the Instant Pot Recipe collection.

INGREDIENTS

Hollandaise Sauce
3 large egg yolks
6 tbsp salted softened butter
1 tbsp lemon juice
2 tbsp Water
pinch of cayenne pepper or mustard powder

Poached Eggs
4 large eggs from the refrigerator
bowl of ice water

METHOD

Fill inner pot of your Duo Nova to just below maximum with hot water.
Select Sous Vide mode custom 75 °c/167 °f and set time for 30 minutes.
Place Hollandaise sauce ingredients into sous vide compatible zipper type bag, remove as much of the air as you can by lowering the bag into a bowl of water, using the water to push the air out of the bag, be careful not to allow any water into the bag. Seal while immersed or use a vacuum sealer (we recommend Laica).
Once up to temperature lower the bag into the Instant Pot. Close lid making sure pressure valve is open.
After 18 minutes open lid, gently lower egg(s) (unbroken, shell intact) into the water with a large, slotted spoon and close lid, making sure valve is open.
Once Instant Pot beeps, remove the eggs and place them in the ice water for one minute.
Gently break eggs and turn out.
Carefully remove hollandaise sauce and blend until smooth.
Spoon sauce onto eggs.
Perfect served with fresh buttered muffins on top of smoked bacon.