Learn how to make perfect eggs benedict with a foolproof quick hollandaise sauce. A classic brunch favourite with poached eggs, bacon, and a creamy, tangy sauce!
Eggs benedict is one of our favourite breakfast choices when we stay in a hotel and now you can create it at home for a special weekend breakfast with this quick hollandaise recipe. I must admit though that I can't resist when there's the option to pick smoked salmon instead of bacon!!!
As long as you have everything ready for the hollandaise sauce and have assembled the toasted muffins with bacon (or smoked salmon!) and the softly poached eggs, the sauce should only take a minute or 2 to prepare.
Tips
- Vegetarian option - replace the bacon with sautéed spinach, grilled tomatoes or avocado slices.
- Gluten-free option - use gluten-free English muffins or bread.
- Sauce flavours - add a pinch of cayenne, smoked paprika or fresh herbs to the hollandaise sauce for extra flavour.
- Protein substitutes - try smoked salmon, prosciutto or serrano ham instead of bacon.
- Toppings - garnish with fresh chives, parsley or micro greens for added colour and freshness.
- This eggs benedict with quick hollandaise recipe is easily doubled if you're cooking for 4 people.
FREQUENTLY ASKED QUESTIONS
Hollandaise is best served fresh, but you can keep it warm for up to 30 minutes in a thermos or over a double boiler on low heat. Whisk occasionally to maintain consistency.
If the sauce separates, whisk in a teaspoon of warm water or a splash of cream to bring it back together.
Yes - you can whisk the sauce by hand over a double boiler. It requires more effort but produces the same creamy result.
Poach eggs in batches, keeping the water at a gentle simmer. Use a slotted spoon to remove cooked eggs and put them in a bowl of iced water to stop the cooking process. They can be placed back in the hot water to warm through at the end.
Yes - shop-bought sauce is a time-saving option, but homemade adds a fresher and more authentic taste.
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How to make this Eggs Benedict with Quick Hollandaise Sauce
Ingredients
- 4 rashers smoked back bacon (or 8 rashers smoked streaky bacon)
- 1 tsp lemon juice
- 1 tsp cold water
- a pinch of salt
- 125g salted butter, plus extra for the muffins
- 1 tsp white wine vinegar
- 4 free range eggs (we like large ones!)
- 2 English muffins, halved
- 1 large egg yolk
Instructions
- Grill or air fry the bacon to your liking and keep it warm.
- Boil a kettle of water for poaching the eggs.
- In a measuring jug or the container that comes with your stick blender, add the lemon juice, water and salt, and set aside.
- Melt the butter slowly in a small saucepan and keep warm.
- Fill a medium saucepan half full with boiled water, bring to a gentle simmer then add the white wine vinegar.
- Crack each egg for poaching into a cup and place individually into the simmering water that you've swirled with a slotted spoon or whisk. Poach for 2 to 3 minutes (depending on the size of eggs used) - you can do this one at a time or all at once. If poaching the eggs separately, once cooked, put them in a bowl of iced water to stop the cooking process (I cook each large egg for 2.5 minutes first). They can be placed back in the hot water to warm through at the end (I put the 4 eggs back into gently simmering water for 1 minute). Transfer the cooked eggs using a slotted spoon, onto a plate with kitchen roll to drain.
- While the eggs are poaching, toast the muffins.
- Now you're ready to assemble - butter the muffins, top each half with a rasher of bacon, and then top each half with a softly poached egg.
Make the hollandaise:
- Place the egg yolk into the measuring jug/container with the lemon juice, water and salt. Get ready with the hot butter and then place the stick blender into the bottom of the container and switch it on.
- While the blender is running, slowly pour in the hot butter until all of it is added - you should immediately see the egg mixture get thicker and creamy.
- Pour the sauce over the muffins, bacon and eggs and enjoy!!
Serving Suggestions
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Eggs Benedict and Quick Hollandaise
Equipment
Ingredients
- 4 rashers smoked back bacon (or 8 rashers smoked streaky bacon)
- 1 tsp lemon juice
- 1 tsp cold water
- a pinch of salt
- 125 g (4 ½ oz) salted butter plus extra for the muffins
- 1 tsp white wine vinegar
- 4 free range eggs (we like large ones!)
- 2 English muffins halved
- 1 large egg yolk
Instructions
- Grill or air fry the bacon to your liking and keep it warm.
- Boil a kettle of water for poaching the eggs.
- In a measuring jug or the container that comes with your stick blender, add the lemon juice, water and salt, and set aside.
- Melt the butter slowly in a small saucepan and keep warm.
- Fill a medium saucepan half full with boiled water, bring to a gentle simmer then add the white wine vinegar.
- Crack each egg for poaching into a cup and place individually into the simmering water that you've swirled with a slotted spoon or whisk. Poach for 2 to 3 minutes (depending on the size of eggs used) - you can do this one at a time or all at once. If poaching the eggs separately, once cooked, put them in a bowl of iced water to stop the cooking process (I cook each large egg for 2.5 minutes first). They can be placed back in the hot water to warm through at the end (I put the 4 eggs back into gently simmering water for 1 minute). Transfer the cooked eggs using a slotted spoon, onto a plate with kitchen roll to drain.While the eggs are poaching, toast the muffins.Now you're ready to assemble - butter the muffins, top each half with a rasher of bacon, and then top each half with a softly poached egg.
- While the eggs are poaching, toast the muffins.
- Now you're ready to assemble - butter the muffins, top each half with a rasher of bacon, and then top each half with a softly poached egg.
Make the hollandaise:
- Place the egg yolk into the measuring jug/container with the lemon juice, water and salt. Get ready with the hot butter and then place the stick blender into the bottom of the container and switch it on.
- While the blender is running, slowly pour in the hot butter until all of it is added - you should immediately see the egg mixture get thicker and creamy.
- Pour the sauce over the muffins, bacon and eggs and enjoy!!
Notes
- Vegetarian option - replace the bacon with sautéed spinach, grilled tomatoes or avocado slices.
- Gluten-free option - use gluten-free English muffins or bread.
- Sauce flavours - add a pinch of cayenne, smoked paprika or fresh herbs to the hollandaise sauce for extra flavour.
- Protein substitutes - try smoked salmon, prosciutto or serrano ham instead of bacon.
- Toppings - garnish with fresh chives, parsley or micro greens for added colour and freshness.
- This eggs benedict with quick hollandaise recipe is easily doubled if you're cooking for 4 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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