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!
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