Hollandaise sauce

Styling a breakfast scene is a delightful exercise in creativity, where I have the freedom to play with colors, textures, and of course, the star ingredient here – eggs. Eggs, with their versatile and picture-perfect appeal, have always been my first choice. Whether it’s a classic sunny-side-up, a hearty omelet, or the ever-elegant Eggs Benedict, there’s something inherently satisfying about arranging these golden orbs.

Speaking of Eggs Benedict, it’s a dish that used to strike a bit of fear in my heart due to the elusive Hollandaise sauce. But I had to give it a try. Why?

Picture a perfectly toasted English muffin, its golden surface just beginning to reveal its crispness. On top of this foundation, you’ll find a bed of thinly sliced ham traditionally but in my case, I used beef salami. Its pale pink hue contrasted elegantly with the muffin’s warmth.

Next comes the star of the show – the poached eggs. But what truly elevates Eggs Benedict to a culinary masterpiece is the crowning glory – the Hollandaise sauce. This velvety, liquid gold drapes over the poached eggs. 

I added avocado slices for a clean look. Cracked black pepper and fresh parsley finished the look. 

Here is the recipe for hollandaise sauce that I used. Keeping the butter hot and continuous whisking is the key to a creamy sauce. 

Hope you enjoy making eggs benedict next time for your family when you feel like treating them to a special Sunday breakfast or brunch. 

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 5-6

Ingredients

• Egg yolks 3
• Lemon juice (freshly squeezed) 1 tbsp
• Unsalted butter, melted and hot 1/2 cup (1 stick)
• Cayenne pepper a pinch
• Dijon mustard a hint
• Salt, to taste

Method

• Fill a saucepan with a few inches of water and bring it to a gentle simmer over low heat. Place a heatproof bowl on top of the saucepan, ensuring that the bottom of the bowl does not touch the simmering water.
• In the heatproof bowl, whisk the egg yolks, mustard, and lemon juice together until they become slightly frothy. While constantly whisking the egg yolk mixture, slowly drizzle in the hot melted butter in a thin, steady stream. This step is crucial to create a smooth and creamy emulsion. The heat from the butter will help cook the egg yolks.
• Add a pinch of cayenne pepper for a touch of heat, and season with salt to taste. You can adjust the amount of cayenne and salt according to your preference.
• Keep whisking the sauce until it thickens to your desired consistency. It should be smooth and velvety. This should take about 5-7 minutes. Once your Hollandaise sauce reaches the desired thickness, remove it from the heat immediately. It should be thick but still pourable. If it becomes too thick, you can thin it out with a little warm water while whisking.
• Hollandaise sauce is best served immediately while it’s warm and silky. Pour it over poached eggs, ham, or any dish of your choice, such as Eggs Benedict.