Eggs Benedict and Hollandaise Sauce Recipe

Eggs Benedict and Hollandaise Sauce Recipe

Odd to have Eggs Benedict Day on a Tuesday, Sunday would be a bit more ideal giving us all time to wake up from our slumber and roll down to the local Brunch spot to order up this delicious dish. So be it because the one thing we all care about the most in this rich and luscious dish is the Hollandaise sauce, and we can get down with that on just about anything: fish, eggs, steamed vegetables, toast, an English muffin, etc...

Eggs Benedict is a dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce. Like most dishes it's origins are debatable... was it Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise."? Or was it  Pope Benedict XIII in the early eighteenth century who was so fond of the particular egg dish he requested it all the time? Who knows, who really cares, what we care about again is the yummy Hollandaise sauce. It is about as bad for you as you can get which is probably why it taste so good, packed with butter and egg yolks. So we sought out a super simple way to make this sauce in a hurry so now you can make Eggs Benedict almost any morning of the week.


Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little pepper. Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire, how's that for broadening your cooking skills!


7oz butter, very cold

3 egg yolks, extra fresh

1 tablespoon ice cold water

Salt and white pepper to taste

1 tablespoon lemon juice, freshly squeezed, pulp removed


*Cut the butter into small chunks with a sharp knife.

*Whisk the egg yolks with the tablespoon of water in a heavy-based saucepan.

*Put the saucepan over a double boiler base that is simmering over low heat.

*Add the chunks of butter gradually, without ceasing to stir, until the sauce is well mixed.

*Add salt and pepper to taste

*Pour in the lemon juice and continue to stir.

*Remove the sauce from the heat once the sauce has a smooth and creamy consistency.



There really are an endless amount of combinations you can put together to come up with a variety play on Eggs Benedict, here are just a few:

*Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice.

*Eggs Florentine substitutes spinach for the ham. Older versions of eggs Florentine add spinach to poached or shirred eggs

*Eggs Mornay – substitutes the Hollandaise with Mornay (cheese) sauce.

*Eggs Atlantic or Eggs Hemingway substitutes salmon or smoked salmon for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom . 

Eggs Florentine

Eggs Atlantic