top of page

Egg Benedict & Hollandaise Sauce

Egg Benedict... A sinful breakfast/ brunch item made of poached eggs and ham over English muffins, sinfully drizzled with the divine Hollandaise sauce. All faint hearted should avoid this delicious combination because the sauce is rich, buttery and creamy. You may die of a heart attack! Just joking! But well, you got to try it at least once (from a decent restaurant, or make your own!).

Hollandaise sauce is one of the five mother sauces in the French sauces repertoire. It is difficult to make and does not keep for long. To make the sauce, you need egg yolks, butter, lemon and some seasoning. I had to get my hubby to help me during the preparation process as one has to add melted butter into the mixture while whisking it continuously. In fact, I learnt that it is good to involved your hubby in the cooking process because he will appreciate your hard work in bringing food to the table. Well, my hubby enjoyed his breakfast very much and of course he appreciated the hard work I put in. I guess it will take some time for him to request Egg Benedict again for his breakfast at home. (In fact, the next day we tried Egg Benedict at Boston. The sauce was a let down :P)



A) Hollandaise Sauce

  • 2 Egg Yolks

  • 4 sticks of butter (2 cups), melted and clarified

  • 1 tbsp Freshly squeezed Lemon juice

  • Salt and white pepper to taste

  • Water


  1. Simmer a pot of water over low heat.

  2. Using a mixing bowl (that is able to place over the pot of simmering water for double boiling), whisk the egg yolks over the simmering water. Whisk the eggs till it is creamy and ribbons are formed.

  3. Remove the mixing bowl from heat, add in the butter a teaspoon at a time and whisk continuously. If the mixture becomes too thick, add some warm water. Continue to add all the butter a teaspoon at a time.

  4. Add in lemon juice, salt and pepper. Whisk well.

  5. Set aside. Keep the sauce warm.

B) Egg Benedict (For 2)

  • 2 Eggs, at room temperature

  • Ham

  • English Muffins, halved and toasted

  • Asparagus, trimmed

  • 1 tbsp White vinegar

  • Salt and pepper

  • 1 tsp of oil

  1. Blanch the asparagus in boiling water and put it into ice bath.

  2. In a pan with 1 tsp of oil, saute the asparagus and season with salt and pepper. Set aside.

  3. In the same pan, heat the ham (optional)

  4. In a pot of simmer water over low heat, add white vinegar.

  5. Crack an egg into a bowl. Slide the egg using the bowl carefully into the simmering water. Let the egg poach for 3 minutes. Repeat the same process for another egg.

  6. Using a slotted spoon, remove the poached egg.

  7. Lay a slice of muffin on a plate, top it with ham, egg, asparagus and drizzle with a generous amount of hollandaise sauce.

  8. Bon Appetit!

bottom of page