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1. Melt the butter without browning it and keep it warm over very low heat. Combine theegg yolks, lemon juice, salt and pepper in the container of an electric blender.
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2. Cover the jar and blend at high speed for about 2 seconds.Then remove the cover and, still blending at high speed, slowly pour in the hot butter.
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3. For a finer sauce do not pour in the whey or milky solids on the bottom ofthe pan, although it will not be disastrous if you do. Taste for seasoning.
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4. Working quickly, remove the poached eggs from the bowl of water and drain them on a kitchen towel.
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