How to Make Eggs Benedict with Real Hollandaise Sauce. Eggs Benedict & Hollandaise Sauce Recipe.

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How to Make Eggs Benedict with Real Hollandaise Sauce. Eggs Benedict & Hollandaise Sauce Recipe.
Recipe type: Breakfast / Eggs / Sauce
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 2
In our last episode we baked a batch of insanely good English muffins. You will need a few of these for this traditional Eggs Benedict with Real Hollandaise Sauce recipe.
For the Hollandaise Sauce
  • 4 Egg yolks
  • 15ml Fresh lemon juice
  • 125g Butter, melted
  • Pinch of cayenne pepper
  • Pinch of salt
Other Ingredients
  • 8 Rashers streaky bacon
  • 2 English muffins
  • 30ml White vinegar
  • 4 Eggs
To make the Hollandaise Sauce
  1. Place the egg yolks and lemon juice in a jug and whisk these until they thicken and increase in volume.
  2. Transfer this to your double boiler and heat this over medium low heat. Drizzle the melted butter into the egg mixture while whisking continuously.
  3. Continue to whisk until the sauce reaches a custard consistency. Remove this from the heat, stir in a pinch of cayenne pepper and a pinch of salt, then keep this warm on the side.
If you don't have a double boiler, please follow these steps:
  1. Whisk the egg yolks and lemon juice, then transfer this to a stainless steel bowl.
  2. Pour an inch of boiling water into a pot and heat this over medium low heat. Place the stainless bowl on top of the pot - The bowl must not touch the water.
  3. Continue as per above.
For the Rest of the Ingredients
  1. Heat a large pan over medium high heat and fry the bacon until it takes on color. Remove the bacon from the pan and keep it warm.
  2. Slice the muffins in half and place them face down in the bacon fat. Fry these until they are crisp and golden and warmed through.
  3. Wipe the pan out carefully with kitchen paper, then half fill the pan with boiling kettle water, then pour in the vinegar.
  4. Crack the eggs carefully into the water and allow them to poach for 3 minutes.... the whites will be cooked, and the yolks will still be soft. Arrange the muffins on platters, top the muffins with 2 rashers of bacon each, top the bacon with the eggs, then top the whole lot with the Hollandaise sauce.
  5. Season with salt and cracked black pepper and serve immediately.


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