We have loads of easy-to-make hollandaise sauce recipes, the perfect sauce for fish or asparagus, and essential for Eggs Benedict.
Hot buttered muffins, bacon and poached eggs drizzled with hollandaise sauce. This is the quintessential brunch recipe, perfect for special family occasions.
This quick and easy version of the classic French sauce uses the microwave with great results!
Created in the 1920s at Delmonico's restaurant in New York City, this dish traditionally uses ham or bacon and a rich butter sauce. Here, a lower-fat yogurt and chive hollandaise contrasts with the richness of poached eggs and lean Parma ham, to make a lighter, but equally special version.
Poached eggs taste special jazzed up with ham and asparagus and topped with a quick version of hollandaise sauce. Accompany with steamed spinach or green beans.
‘This is a classic dish that is great for a Sunday brunch. To get that delicious hollandaise you have to use the best ingredients, so I use Kerrygold butter as it gives a pure taste that cannot be beaten. New Kerrygold block, now softer is also great for spreading onto the toast before topping with your egg, and tastes great!’
Salmon fillets are poached with a splash of lemon juice and olive oil. Delicious with this light hollandaise sauce.
This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered muffins with bacon, or if you prefer, Serrano ham. Yum!
Christmas is the ideal time to savour a hearty breakfast, plus you can use up leftover ham from Christmas. Fresh eggs make the best poached eggs. Published as part of the RSPCA’s Think Pig Christmas Recipes. The RSPCA are are encouraging everyone to ‘Think Pig’ by buying higher welfare pork. You can see more recipes and join the campaign on the RSPCA Think Pig Facebook Page.
Ok, not one twist, but two. This is no average eggs benedict recipe, it uses smoked salmon and rye bread, as opposed to ham, bacon and breakfast muffins. The sauce can be made up to one hour in advance, when ready to serve, reheat gently in a double boiler.
This is my mum's foolproof recipe for this nice alternative to hollandaise sauce. Gorgeous when served with trout or salmon.