LADING

Hollandaise Eggs

Eggs Benedict, Royal or Florentine all make a fantastic brunch or special breakfast. They are all basically the same and compromise of a toasted English muffin as the base, a poached egg and a buttery hollandaise sauce. The difference comes with what you sandwich between the muffin and the egg. Eggs Benedict uses ham, Eggs Royal uses smoked salmon and Eggs Florentine uses creamed, steamed or buttered spinach. You can also use sliced avocado with any of the above or on its own. This is a quick and easy hollandaise recipe. I do it in the blender for less chance of it splitting or curdling. Serve with asparagus spears, crispy bacon, roast tomatoes or watercress.

 

Hollandaise eggs

 

Enough for 4 people with 2 eggs each

Hollandaise
2 tablespoons white wine vinegar
A bay leaf
1 tablespoon water
A sprig of tarragon
5 black peppercorns
1 small shallot, finely chopped
200g slightly salted butter (the best you can get)
2 egg yolks, at room temperature

Eggs & Fillings
2 very fresh eggs per person, poached
1 English muffin per person, halved and toasted
Either:
Smoked salmon slices
Ham slices
Spinach, steamed
Avocado, sliced
Chives to finish, finely chopped

 
To make the hollandaise:

First flavour your vinegar by simmering with the bay leaf, water, tarragon, black peppercorns and shallots in a small pan until it halves in volume – this only takes a couple of minutes.

Leave to stand for 10 minutes for the flavours to infuse and then strain.

Melt the butter and set aside to cool a little.

Put the vinegar and egg yolk into a blender and blitz. With the motor running, slowly add the melted butter so it amalgamates with the egg and makes a smooth, velvety sauce.

Toast the muffins and poach the eggs.

Lightly butter the muffins and layer on your chosen filling.

Top with eggs, pour over the hollandaise and sprinkle over a few chives to serve to your happy guests/family.

Print Recipe
Hollandaise Eggs
Hollandaise Eggs
Servings
Servings
Hollandaise Eggs
Instructions
  1. To make the hollandaise:
  2. First flavour your vinegar by simmering with the bay leaf, water, tarragon, black peppercorns and shallots in a small pan until it halves in volume – this only takes a couple of minutes.
  3. Leave to stand for 10 minutes for the flavours to infuse and then strain.
  4. Melt the butter and set aside to cool a little.
  5. Put the vinegar and egg yolk into a blender and blitz. With the motor running, slowly add the melted butter so it amalgamates with the egg and makes a smooth, velvety sauce.
  6. Toast the muffins and poach the eggs.
  7. Lightly butter the muffins and layer on your chosen filling.
  8. Top with eggs, pour over the hollandaise and sprinkle over a few chives to serve to your happy guests/family.