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Eggs Benedict with plenty of hollandaise sauce

Hollandaise sauce

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Rating: 4 out of 5.81 ratings
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 2

To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal529
fat57g
saturates34g
carbs0.5g
sugars0.4g
fibre0g
protein3g
salt1.4g
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Ingredients

  • 125g butter
  • 2 egg yolks
  • ½ tsp white wine vinegar or tarragon vinegar
  • squeeze of lemon juice
  • pinch of cayenne pepper

To make eggs benedict

Method

  • STEP 1

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

  • STEP 2

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

  • STEP 3

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

  • STEP 4

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

RECIPE TIPS
BACKGROUND
This recipe is from Cass Titcombe, co-founder and head chef of Spitalfields restaurant Canteen.

Goes well with

Recipe from Good Food magazine, August 2005

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Overall rating

Rating: 4 out of 5.81 ratings
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