Eggs Benedict with Hollandaise Sauce | Condiment Recipes
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Eggs Benedict with Hollandaise Sauce

This sauce is warmable and so can be served hot or cold. It is perfect with freshly steamed or oven baked asparagus, garnished with salt and pepper. Alternatively it is very good with baked salmon, trout or crab cakes to name but a few. Ultimately Hollandaise is the sauce for Eggs Benedict.

Hollandaise Sauce
Ingredients: 
  • 6 tbsp Hollandaise Sauce
  • 6 large, very fresh eggs
  • 12 slices of pancetta, grilled until crisp
  • 3 English Muffins, split in half horizontally
  • Butter
Method: 

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

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