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Poached Eggs Benedict With Quick Hollandaise…

Fancy trying out this poached eggs benedict with quick hollandaise sauce recipes out?

Serves 4
516 calories / 429 fat per portion


For the Hollandaise sauce:

Method – Hollandaise sauce:

  1. First make the hollandaise sauce. 
  2. Place the egg yolks in a heavy bottomed saucepan on a low heat and whisk thoroughly.
  3. Add the butter bit by bit whisking all the time. As soon as one piece melts add the next. 
  4. Do not leave the pan or stop whisking.
  5. Keep cooking very gently until the sauce has thickened, enough to coat the back of a spoon. 
  6. If there are any signs of the eggs slightly scrambling, remove from the heat immediately. 
  7. The whole process should take 5-7 minutes from start to finish.
  8. Finally add the lemon juice to taste.
  9. Keep warm as you poach the eggs.

Method – Poached eggs

  1. Place a saucepan of water on a high heat, add a splash of vinegar and bring to the boil.
  2. Reduce the heat to a simmer, gently crack in the eggs and cook for 3–4 minutes or until the whites have just set.
  3. Carefully remove the eggs from the pan with a slotted spoon.

To serve:

  1. place two pieces of bacon on the hot buttered toast, then place 1 egg on top. 
  2. Spoon over the sauce and sprinkle with chives.

About this post-

Recipe and photo credit by-

This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book.


7 responses to “Poached Eggs Benedict With Quick Hollandaise…”

  1. Shona Wood says:

    Ooh eggs Benedict is one of my favourite breakfasts but I never knew how to make a hollandaise sauce! I'm going to give this way a go, thanks 🙂

  2. Judy Haughton-James says:

    This looks so yummy Clairejustine! I hope your day has been going well.

  3. Style Sud-Est says:

    Been ages since i had that- watching the gluten – but it looks goodAriane xxx

  4. Christian Rene Friborg says:

    Great recipe. I'm addicted to eggs by the way.

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