Eggs Benedict with plenty of hollandaise sauce

Hollandaise sauce

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(39 ratings)

Cook: 10 mins


Serves 2

To make your own hollandaise sauce for eggs Benedict or other brunch dishes, try this recipe from Cass Titcombe, co-founder of Spitalfields restaurant Canteen

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal529
  • fat57g
  • saturates34g
  • carbs0.5g
  • sugars0.4g
  • fibre0g
  • protein3g
  • salt1.41g
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  • 125g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 egg yolks
  • ½ tsp white wine vinegar or tarragon vinegar
  • lemon juice
  • cayenne pepper

To make eggs Benedict

  • 1 muffin, halved
  • 2 slices of ham, warmed
  • 2 poached eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Melt 125g butter in a saucepan and skim any white solids from the surface. Keep the butter warm. 

  2. Put 2 egg yolks, ½ tsp white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.

  3. Whisk for a few mins, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.

  4. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.)

  5. Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

  6. To make eggs Benedict, toast 2 muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

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Comments, questions and tips

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Oliver Read's picture
Oliver Read
9th Aug, 2019
Doesn’t taste anything like having from a restaurant, the sauce just tastes of lard! I will be buying it ready made next time
5th Nov, 2017
Love this recipe and I’ve been using it for a while. I do however prefer the old method of cutting the butter into small chunks and adding one or two at a time whilst whisking. I think it’s less likely to split using this method. Saw Jamie Oliver’s tip on keeping the hollandaise warm and in advance which is great. Tried it out this morning and it makes the preparation a lot easier. He said that all professional kitchens would always make a batch of the sauce and keep in warm in a flask.
2nd Sep, 2017
Firefox crashes when you try to print this recipe!
1st May, 2016
Followed the recipe to a tea and it was perfect. Made just the right amount for 4 of us too. I actually used flora instead of butter and this worked really well. Would highly recommend.
19th Mar, 2016
Terrific and easier than I would have imagined. I ended up needing less than half the butter indicated, though, and I still ended up with enough sauce for 5 or 6 ample servings (instead of the 2 servings the recipe promised).
20th Mar, 2016
Follow-up: when I made this yesterday, I just used a generous dolop of lemon juice as I didn't have any vinegar. Today, I tried the recipe as written with vinegar , but it came out much runnier than before (more the consistency of bearnaise than hollandaise), though still tasty. I don't know if this result was down to vinegar v. lemon, or trying to halve the amounts, or just random chance. In any event, I think I'll stick to lemon from now on as it seems much tastier and more like holladaise.
13th Feb, 2016
I was really nervous trying this because I've always been told hollandaise is really difficult to make, but this recipe is great! I followed it to the letter (apart from 'whisking' everything for a lot longer as my boyfriend doesn't own a whisk, only a fork) and the outcome was so much better than I could have ever hoped for. I'd love to say this is down to the chef but given my cooking history I think it's more likely it's the recipe :)
6th Feb, 2016
Followed instructions carefully and got horrible curdled mess. Better luck next time.
Warlaby 'Chef'
2nd Jan, 2016
Great easy recipe. Was my first hollandaise, I had to swap white wine vinegar for a drop of normal (thought that would ruin it, but happily not) and paprika for cayenne. Delicious. Thanks
25th Dec, 2015
Made this for the first time for Christmas Day brunch eggs benedict. First time I tried it split due to my putting too much butter (which was too hot) in at one time. Second time it turned out perfectly when I added butter in a thin stream constantly whisking. Perfect, rich tasty sauce. 5*


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