Posted on

Eggs Benedict

Although Hollandaise sauce is probably most known as an accompaniment with Eggs Benedict, it can also be served with asparagus or artichokes, or with any kind of grilled or poached fish.

2 English muffins, halved
4 slices smoked ham or salmon
butter (for spreading on the muffins)
100 ml white wine vingear
4 large eggs

Hollandaise Sauce
3 large egg yolks
15 ml lemon juice
30 ml water
125 g butter
salt and pepper to taste

30 ml parsley, finely chopped 

  1. Heat the oven to 160°C.
  2. To poach the eggs, fill a large saucepan with water and add the white wine vinegar.
  3. Bring it to the boil and then turn the heat down to a simmer.
  4. Crack the eggs into four separate bowls. Work with one egg at a time and pour the egg through a strainer or sieve to get rid of excess egg white.
  5. Transfer the eggs one at a time to the saucepan with simmering water and lower it into the water with a swirling motion to release the egg into the water.  Do the same with the rest of the eggs.
  6. Simmer for 4 to 6 minutes while stirring continuously until set or to taste.
  7. While the eggs are poaching, brown the ham in a saucepan.
  8. Remove the poaching pan from the heat and cover partly with a lid. Keep the eggs warm in the pan until you are ready to assemble the dish.
  9. Halve and toast the muffins until golden, spread with butter, place a piece of ham on top, cover with foil and keep warm in the oven.
  10. To make the hollandaise sauce, combine the egg yolks, lemon juice and water in a heat-proof bowl over a saucepan of simmering water.
  11. Beat for 1 to 2 minutes or until the mixture becomes fluffy and just starts showing signs of thickening.
  12. Add the butter bit by bit, beating until each bit is incorporated before adding the next. Continue until all the butter has been added and a good emulsion has formed.
  13. Season to taste and pour into a warm serving dish.  
  14. Place two muffins on each of the plates, place an egg on top of each slice of ham and then spoon over a generous amount of sauce.  


  • Beat 2 egg whites until they hold soft peaks and fold into the sauce before serving
  • Whip 125 ml cream until stiff and fold into the sauce just before serving
  • Add a few drops of tobasco sauce, a pinch of mustard or finely chopped fresh dill or spring onion.
  • Omit the ham and use 50 to 100 ml heated creamed spinach for Florentine Eggs Benedict.

– Serve leftover sauce cold, as reheating will cause the sauce to separate.
– If the hollandaise sauce separates, do one of the following:

  • Add about 15 ml boiling water to the sauce – a few drops at a time while whisking constantly.
  • Pour the separated sauce into a jug. Place a fresh egg yolk in a bowl, whisk and place the bowl over a saucepan with simmering water. Add spoonfuls of the separated sauce to the bowl, beating constantly.

2 servings.

Photo credit: