It’s often thought that the luxury of proper, silky hollandaise is something exclusive to to restaurant dining, but it’s actually incredibly simple to make at home.
Start by separating the eggs – you’ll need two eggs. Crack the egg on the edge of a bowl and pass the yolk between the eggshell halves, letting the white fall into the bowl below. Place the yolks into a separate bowl.
Melt 100g of unsalted butter in a small pan – preferably one with a spout. If your pan doesn’t have a spout then transfer the melted butter to a jug.
Put the bowl of egg yolks over a pan of gently simmering water. Add 1 tablespoon of lemon juice and 1 teaspoon of mustard. Whisk together well. Gradually add small splashes of butter to the bowl with the yolks, whisking well between each addition.
Once all the butter is incorporated you should have a smooth, thickened sauce. Loosen the mixture with some white wine vinegar if needed. Spoon the sauce over the poached egg and serve immediately!
Tip: Keep an ice cube readily available at this stage. If you can see that the mixture is starting to split, drop in the ice cube and whisk it in. This can save the hollandaise sauce!
Classic eggs benedict
- 3 tbsp white wine vinegar
- 4 large free range egg
- 2 toasting muffin
- 1 batch hot hollandaise sauce (see ‘Goes well with’ below)
- 4 slices Parma ham (or Serrano or Bayonne)
Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.1