Eggs Benedict with plenty of hollandaise sauce

Hollandaise sauce

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(43 ratings)

Cook: 10 mins

Easy

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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Ingredients

  • 125g butter
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

Method

  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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Kristopher Noronha's picture
Kristopher Noronha
29th Aug, 2019
125g of butter for 2 people sounds insanely unhealthy! Is there a low-fat recipe for Hollandaise sauce or do I have to stick to munching carrots for the rest of the day every time I have eggs Benedict for breakfast?
sallyjwilson86
26th Aug, 2019
This is the first hollandaise recipe I've found that actually worked without the sauce separating as soon as I stopped whisking it, I'll use it every time now! I didn't have any white wine vinegar so I used rice vinegar instead and it was fine.
Oliver Read's picture
Oliver Read
9th Aug, 2019
1.05
Doesn’t taste anything like having from a restaurant, the sauce just tastes of lard! I will be buying it ready made next time
SJPotts
21st Aug, 2019
4.05
Use less butter next time and make sure you remove all white scum after melting the butter. This recipe is unbeatable against readymade stuff.
delgm
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.
jkglas
2nd Sep, 2017
Firefox crashes when you try to print this recipe!
levina_masterson
1st May, 2016
5.05
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.
natsonid
19th Mar, 2016
4.05
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).
natsonid
20th Mar, 2016
4.05
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.
Clarter
13th Feb, 2016
5.05
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 :)

Pages

Sticks221
6th Oct, 2019
1.05
I made this without any issue but it the taste of butter was overpowering, autos I be using a particular type of butter or aging far less than suggested?
goodfoodteam's picture
goodfoodteam
8th Oct, 2019
We're sorry to hear you found the taste overpowering. You can use any butter in this recipe, according to your preference. The lemon juice which you use at the end helps to cut through the butter and gives a more rounded flavour and the cayenne gives it a little kick. We'd suggest adding a bit more if you decide to make it again.
SJPotts
21st Aug, 2019
4.05
Great recipe. Follow all parts of it carefully and I would use half the butter (add gradually until you are happy with the taste!)
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