Eggs Benedict with Hollandaise Sauce | Recipe | The Condiment Co

Eggs Benedict with Hollandaise Sauce

Perfect with freshly steamed or oven baked asparagus, garnished with salt and pepper; or alternatively try with baked salmon, trout or crab cakes (to name but a few).

Ultimately, you'll find, our Hollandaise is the sauce for Eggs Benedict - it's warmable and so can be served hot or cold - you decide which you'd prefer!

Hollandaise Sauce
  • 6 tbsp Hollandaise Sauce - buy our Hollandaise Sauce here
  • 6 large, very fresh eggs
  • 12 slices of pancetta, grilled until crisp
  • 3 English Muffins, split in half horizontally
  • Butter

Make the Eggs Benedict

  • Preheat the grill to its highest setting and grill the pancetta
  • Poach the eggs
  • When the Pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides
  • Butter the muffins and place them on the baking tray then top each half with two slices of pancetta
  • Put a poached egg on top of each muffin half and then spoon over the warm hollandaise sauce (1 tbsp for each egg)
  • Flash the Eggs Benedict under the grill for 25 – 30 seconds as close to the heat as possible but do not take you eyes off them - they need to be tinged golden and no more! This should just glaze the surface of the hollandaise


  • Serve immediately on hot plates
  • Enjoy!
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