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.
4 English muffins, halved
8 slices smoked ham or salmon
butter (for spreading on the muffins)
100 ml white wine vingear
4 large eggs
2 large egg yolks
15 ml lemon juice
15 ml white wine vinegar
110 g butter
salt and pepper to taste
30 ml parsley, finely chopped
- Heat the oven to 160°C.
- To poach the eggs, fill a large saucepan with water and add the white wine vinegar.
- Bring it to the boil and then turn the heat down to a simmer.
- 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.
- 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.
- Simmer for 4 to 6 minutes while stirring continuously until set or to taste.
- While the eggs are poaching, brown the ham in a saucepan.
- 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.
- To make the hollandaise sauce, place the egg yolks in the bowl of a food processor and season them with a pinch of salt and pepper. Process the eggs for about 1 minute.
- Heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer.
- Switch the food processor on again and pour the hot liquid onto the egg yolks in a slow, steady stream. Switch the food processor off.
- Melt the butter in the same saucepan over a low heat – be careful not to let the butter brown.
- When the butter starts to foam, transfer it to a heated measuring jug (fill the measuring jug with boiling water and discard the boiling water and then transfer the butter mixture from the pan to the jug.)
- Switch the food processor on and pour in the butter in a thin, slow, stream – the slower you add it the better.
- When all the butter has been incorporated, process again for a few seconds and serve immediately.
- Halve and toast the muffins until golden, spread with butter, then sandwich a piece of ham in the middle and put in the oven to keep warm.
- Place the muffins on warmed plates, lift the top muffin and place an egg on top of each slice of ham and then spoon over a generous amount of sauce. It should cover the egg and run down the side.
- Season with pepper, gently place the top muffin back and serve immediately.
- 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 the bowl, whisk and place the bowl over a saucepan with simmering water. Add spoonfuls of the separated sauce to the bowl, beating constantly.
Photo by www.simplyrecipes.com.