Eggs Benedict with Homemade Hollandaise Sauce Recipe

Introduction

Hollandaise sauce is a rich and creamy classic that adds a luxurious touch to breakfast or brunch dishes. This velvety sauce, made with butter, egg yolks, and a hint of vinegar, pairs perfectly with eggs Benedict or steamed vegetables. With a little practice, you can easily master this elegant sauce at home.

Ingredients

• 125g butter
• 2 egg yolks
• ½ tsp white wine vinegar or tarragon vinegar
• Squeeze of lemon juice
• Pinch of cayenne pepper
• 1 muffin, halved
• 2 slices of ham, warmed
• 2 poached eggs

Instructions

1. Step 1: Melt the butter in a saucepan and skim off any white solids from the surface. Keep the butter warm.
2. Step 2: In a metal or glass bowl that fits over a small pan, whisk together the egg yolks, vinegar, a pinch of salt, and a splash of ice-cold water for a few minutes.
3. Step 3: Place the bowl over a pan of barely simmering water and whisk continuously until the mixture is pale and thick, about 3–5 minutes.
4. Step 4: Remove the bowl from the heat and slowly whisk in the melted butter a little at a time until fully incorporated and creamy. If the sauce becomes too thick, add a splash of water to adjust the consistency.
5. Step 5: Season the hollandaise with a squeeze of lemon juice and a pinch of cayenne pepper. Keep warm until ready to use.
6. Step 6: To assemble eggs Benedict, toast the muffin halves, place a warmed slice of ham on each half, top with a poached egg, and generously spoon over the hollandaise sauce.

Tips & Variations

• Use fresh, room-temperature eggs for better emulsification and a smoother sauce.
• If your sauce begins to separate, whisk in a teaspoon of hot water to bring it back together.
• For a herbal twist, substitute tarragon vinegar or add finely chopped fresh herbs like chives or dill to the sauce.
• Serve hollandaise not only with eggs Benedict but also steamed asparagus or grilled fish for variety.

Storage

Hollandaise sauce is best served fresh but can be kept warm in a thermos or over very low heat for up to 1 hour. Avoid reheating directly on high heat, as it may curdle. If you must store leftovers, refrigerate in an airtight container for up to 1 day and gently rewarm in a warm water bath while whisking continuously.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hollandaise sauce ahead of time?

Hollandaise is best made fresh due to its delicate texture, but you can prepare it up to an hour ahead and keep it warm using a double boiler or thermos. Avoid long holding times to prevent separation.

What should I do if the hollandaise sauce breaks or separates?

If your sauce breaks, whisk in a teaspoon of warm water slowly to help bring it back together. Continuous whisking and gentle heat will often rescue the sauce.

Eggs Benedict with Homemade Hollandaise Sauce Recipe

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★★★★★

4.8 from 92 reviews

• Author: Ethan
• Total Time: 20 minutes
• Yield: 2 servings 1x

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Description

Classic Hollandaise sauce made from melted butter, egg yolks, vinegar, lemon juice, and a touch of cayenne pepper. Perfectly paired with toasted muffins, warmed ham, and poached eggs to create a delicious Eggs Benedict breakfast or brunch dish.

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Ingredients

Scale 1x2x3x

For the Hollandaise Sauce

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

For the Eggs Benedict

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

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Instructions

1. Melt the Butter: Melt 125g of butter in a saucepan over low heat and skim off any white solids from the surface to keep the butter clear. Keep the melted butter warm while preparing the sauce.
2. Prepare Egg Yolks Mixture: In a metal or glass bowl that fits snugly over a pan of simmering water, combine 2 egg yolks, ½ tsp white wine or tarragon vinegar, a pinch of salt, and a splash of ice-cold water. Whisk the mixture vigorously for a few minutes until well blended.
3. Cook Over Simmering Water: Place the bowl over a pan of barely simmering water (double boiler setup). Whisk continuously for about 3-5 minutes until the mixture thickens and turns pale.
4. Incorporate Butter: Remove the bowl from the heat. Slowly whisk in the warm melted butter a little at a time until fully incorporated into a creamy hollandaise sauce. If the sauce becomes too thick, add a splash of water to reach desired consistency.
5. Season the Sauce: Stir in a squeeze of lemon juice and a pinch of cayenne pepper to season. Keep the sauce warm until ready to serve.
6. Assemble Eggs Benedict: Toast the muffin halves. Top each half with a slice of warmed ham, then place a poached egg on top. Spoon a generous amount of hollandaise sauce over each assembled muffin.

Notes

• Use fresh eggs for best results in poaching and sauce preparation.
• Keep the hollandaise sauce warm but avoid overheating as it may cause the eggs to scramble.
• If the sauce separates or curdles, whisk in a teaspoon of hot water to bring it back together.
• For a tangier flavor, tarragon vinegar can be substituted for white wine vinegar.
• Poach eggs carefully to keep yolks runny, which complements the richness of the sauce.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: French

Keywords: Hollandaise sauce, Eggs Benedict, breakfast recipe, brunch, poached eggs, classic sauce