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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
