Poached egg cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available. The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast. Poached eggs are used in the traditional American breakfast/brunch dish Eggs Benedict. Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.
Hollandaise sauce in English as early as 1573, though without a recipe showing that it was the same thing. The first documented recipe is from 1651 in La Varenne's "Le Cuisinier François" for ""asparagus with fragrant sauce"": La Varenne is credited with bringing sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce. A more recent name for it is "sauce Isigny", named after Isigny-sur-Mer, which is famous for its butter. Isigny sauce is found in recipe books starting in the 19th century. By the 19th century, sauces had been classified into four categories by Carême.