Perfect Hollandaise Sauce for Eggs Benedict

Treat your loved ones with a delicious breakfast! Hollandaise sauce for eggs benedict is a traditional French sauce made from egg yolks and butter. It goes well not only with eggs, but also with vegetables and fish. Cook the sauce in a water bath.
cook time: 20 min
Liam Carson
Perfect Hollandaise Sauce for Eggs Benedict

Nutrition Facts (per serving)

330
Calories
26g
Fat
2g
Carbs
8g
Protein

Ingredients (2 portions)

For the sauce:

Egg yolks 2 pc
Butter 100 g
White wine 4 tbsp
Lemon juice 2 tsp
Salt to taste

For the eggs benedict:

Bakery products 30 g
Eggs 2 pc
Bacon 4 pc
Table vinegar 1 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make hollandaise sauce for eggs benedict? Prepare your food. For the sauce you only need yolks. For two servings you will have enough sauce from one yolk, but such a small amount is inconvenient to cook, so I give a double calculation. The amount received is enough for 4 eggs benedict sandwiches. Instead of white wine, you can use diluted apple cider vinegar or wine vinegar. Take very fresh eggs, then the poached egg will turn out beautiful.

Step 2

Step 2
But I will cook one egg itself, although I will give two ingredients. Any product is suitable as a bread base. I have a burger bun, you can take regular sliced bread and cut out circles with a glass. To make the dish healthier, take whole grain bread. Vinegar is added to the poached egg water to help the whites coagulate better. I often cook without it.

Step 3

Step 3
Start cooking with the sauce. Take a thick-bottomed saucepan, pour the yolks, wine into it, and add a pinch of salt. Mix with a whisk. At the same time, boil some water in a large saucepan. As soon as the water boils, reduce the heat to low. She must stop seething. Place the ladle with the yolks so that the bottom only lightly touches the water. Place oil in a ladle. Whisk constantly until it melts.

Step 4

Step 4
Boil the sauce until thickened, a few minutes. And stir it all the time with a whisk so that the yolks do not curdle. You may want to raise the bucket above the water from time to time to avoid overheating. As soon as the sauce thickens, immediately remove the ladle from the water bath, otherwise it may begin to separate. Pour lemon juice into the sauce and stir. The sauce should become homogeneous, smooth, like thick yogurt in consistency.

Step 5

Step 5
Start preparing the other components of the dish. Everything can be done at the same time, as it will take approximately the same amount of time. Iʼll show you separately. To save time, I will poach the egg in the same water that served as the base for the water bath. Beat the egg into a separate bowl. The water should also not boil too much; individual bubbles will rise from the bottom. Pour vinegar into the water. Bring the bowl with the egg as close to the water as possible and carefully pour it out.

Step 6

Step 6
The egg will sink to the bottom. Very carefully, so as not to damage the yolk, lift it from the bottom with a spoon. You can also slightly tuck the white on the sides, forming a neat egg. Before cooking, you can start by cracking the egg into a fine sieve to remove excess liquid. This will make the poached egg even more beautiful.

Step 7

Step 7
Boil the egg for a few minutes. The white should be completely set, but the yolk should remain liquid inside. Use a slotted spoon to remove the egg onto a saucer.

Step 8

Step 8
Fry the bread until golden brown on both sides or one side in a grill pan.

Step 9

Step 9
Fry the bacon in a dry frying pan until crispy. Once again, all of these steps—boiling the egg, frying the bread, and frying the bacon—can be done at the same time.

Step 10

Step 10
All that remains is to assemble the sandwich. Take some toasted bread. Place fried bacon on top.

Step 11

Step 11
Place a poached egg on top of the bacon. Top it all with hollandaise sauce. You can also pepper the top and sprinkle the egg with chopped herbs.

Step 12

Step 12
Serve the dish to the table. Bon appetit!

Additional rubrics

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