Hollandaise Sauce for Eggs Benedict
Treat your loved ones to a delicious breakfast! Hollandaise sauce for Eggs Benedict is a classic French sauce made from egg yolks and butter. It pairs not only with eggs, but also with vegetables and fish. The sauce is cooked over a water bath.
Updated : 22 December, 2025
Easy
About 20 min.
Ingredients
Sauce
2
Egg yolks
100 grams
Butter
4 tablespoon
White wine
2 teaspoon
Lemon juice
to taste
Salt
Eggs
30 grams
Baked goods
2
Eggs
4
Bacon
1 tablespoon
Vinegar 5%
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For the sauce you only need egg yolks. For two portions, the sauce from one yolk would be enough, but such a small amount is inconvenient to cook, so I give a double quantity. This amount will be enough for 4 Eggs Benedict sandwiches. Instead of white wine you can use diluted apple or wine vinegar. Use very fresh eggs so that the poached egg turns out beautiful.
Step 2
And I will cook only one egg itself, although I give the ingredients for two. Any kind of bread base will do. I use a burger bun; you can take regular sliced bread and cut out circles with a glass. To make the dish healthier, choose wholegrain bread. Vinegar is added to the water for poaching the egg so the white sets better. I often cook without it.
Step 3
Start with the sauce. Take a small saucepan with a thick bottom, pour in the yolks and wine, add a pinch of salt. Whisk together. At the same time, bring a little water to a boil in a large pot. As soon as the water boils, reduce the heat to the minimum so it stops bubbling. Place the saucepan with the yolks so that the bottom only slightly touches the water. Add the butter into the pan. Constantly whisking, wait until it melts.
Step 4
Cook the sauce for a few minutes until it thickens. All the time keep stirring with the whisk so the yolks don’t curdle. From time to time you can lift the saucepan off the water to avoid overheating. As soon as the sauce thickens, immediately remove the pan from the water bath, otherwise it may start to separate. Pour in the lemon juice and mix. The sauce should become smooth and uniform, with a consistency like thick yogurt.
Step 5
Start preparing the other components of the dish. You can do everything at the same time, as it takes about the same amount of time, but I’ll show the steps separately. To save time, I cook the poached egg in the same water that I used for the water bath. Crack the egg into a separate small bowl. The water should also not boil too vigorously; only a few bubbles should rise from the bottom. Add vinegar to the water. Bring the bowl with the egg as close to the water as possible and gently pour it in.
Step 6
The egg will sink to the bottom. Very carefully, so as not to damage the yolk, lift it off the bottom with a spoon. You can also gently tuck the white from the sides towards the yolk, shaping a neat egg. Before cooking, you can first crack the egg into a fine sieve to get rid of the excess loose white - the poached egg will look even prettier.
Step 7
Cook the egg for a few minutes. The white should set completely, and the yolk should stay liquid inside. Remove the egg with a slotted spoon onto a small plate.
Step 8
Toast the bread on a grill pan on one or both sides until golden stripes appear.
Step 9
Fry the bacon in a dry pan until crisp. Again, all these steps – poaching the egg, toasting the bread and frying the bacon - can be done at the same time.
Step 10
Now assemble the sandwich. Take the toasted bread. Place the fried bacon on top.
Step 11
Put the poached egg on the bacon. Pour hollandaise sauce over the top. You can also sprinkle the egg with pepper and chopped herbs.
Step 12
Serve the dish immediately. Enjoy your meal!
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