Eggs Benedict with plenty of hollandaise sauce

Hollandaise sauce

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(46 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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10th Mar, 2020
Kris- this is a keto classic forget the carbs Ditch the bread roll on the recipe and don’t worry about the butter.
25th Dec, 2019
The sauce split as soon as I started adding the butter. Followed the recipe to the letter. Any clues?
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?
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
Doesn’t taste anything like having from a restaurant, the sauce just tastes of lard! I will be buying it ready made next time
21st Aug, 2019
Use less butter next time and make sure you remove all white scum after melting the butter. This recipe is unbeatable against readymade stuff.
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).


6th Oct, 2019
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
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.
21st Aug, 2019
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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