Hollandaise Sauce for Eggs Benedict or Royale | Sophia's Kitchen

Hollandaise sauce is actually so easy to make. It only requires a few ingredients and is so super tasty served as part of your breakfast eggs Benedict or any lovely dinner. The key to a good hollandaise is using a good quality butter that is minimum 80% fat because it will lower the chances of having too much water dripping out and unnecessarily watering down your hollandaise. Make sure to add the melted butter very slowly through the hole in the lid with the measuring cup in place so that the mixture does not split.

My key tip to keeping the hollandaise from splitting is heating up a small Thermi Servebowl with boiling water for at least 4 minutes while the hollandaise is cooking and then pouring the hollandaise into the rinsed, hot bowl. It will ensure that you can keep the hollandaise sauce hot and you can safely continue to prepare the rest of your breakfast in the meantime. If you don’t have a Thermi Servebowl you can also use a Thermos flask.

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F I L M
Video and edit by Rebecca Munroe

R E C I P E

Ingredients

Hollandaise Sauce

200g unsalted butter
20g water
4 egg yolks
20g lemon juice
1 tsp sea salt flakes
1 pinch black pepper

Poached Eggs

1300g water
4 large eggs

English Muffins to serve

Method

Place the butter in the mixing bowl. Melt 4 Min. / 70C / Speed 2. Fill into a separate bowl. Set aside.
Insert the butterfly whisk attachment. Add the water, egg yolks, lemon juice, salt and black pepper and warm 2 Min. / 70C / Speed 4.
Warm again 4 Min. / 70C / Speed 4 while slowly pouring the melted butter through the mixing bowl lid in a thin stream. If you like your hollandaise a little thicker, simply cook at 80C.
While the hollandaise is cooking, boil some water in a kettle and pour into a small Thermi Servebowl. Once the hollandaise is cooked, simply pour out the water and transfer the hollandaise into the servebowl. You can keep the hollandaise hot while making the poached eggs.
To make the poached eggs, place the water in the mixing bowl. Insert the simmering basket and add the eggs. Cook 19 Min. / 70C / Speed 4.
Remove the simmering basket and lift out the eggs. If you leave the eggs for another minute they will firm up slightly and be easier to crack and serve but if you prefer the consistency a little runnier you can crack them straight away. Carefully crack the tip of the egg and peel back some of the shell. Let the egg slide out onto your toast and serve straight away.
To sere the eggs royale, toast the muffin, then add the smoked salmon, followed by the poached egg and hollandaise.