'Nduja hollandaise will give you a very good reason to make hollandaise sauce from scratch! And eggs benedict is one of the best showcases for a hollandaise sauce. The rich creamy egg yolks, cured ham and wholesome spinach are the ultimate match for fiery, buttery nduja hollandaise. Truly the breakfast of champions!
Should hollandaise sauce be warm on eggs benedict?
Yes, eggs benedict is a warm dish. Serve it as soon as you have drained the poached eggs, placed them on the toasted muffin and spooned over your warm sauce. The perfect poached eggs have runny yolks that pour out over the hot toast and combine with your hollandaise for a rich and unctuous sauce.
What’s the difference between eggs benedict and eggs royale?
The difference is in what you place beneath your eggs. Eggs benedict is traditionally made with ham, while eggs royale is made using smoked salmon. You can also make eggs florentine which uses blanched spinach in place of meat or fish.
Can hollandaise sauce be reheated?
Hollandaise is at its best when it’s freshly made and still warm from the pan. It is notoriously difficult to keep hollandaise sauce warm without it splitting, and some chefs keep a batch in a thermos flask at the pass, to dress plates as they leave the kitchen. We recommend you do not reheat hollandaise, but enjoy it freshly made.
Is hollandaise sauce mayonnaise?
The two recipes are similar – they are both emulsions, however hollandaise is made using butter and mayonnaise is made with oil. Each should have a thick and glossy texture, but mayonnaise is typically a stiffer mix which can be spooned rather than poured.
Ingredients Serves: 2
- 2 English muffins, halved
- 4 slices of ham
- 150g spinach, wilted
- 4 eggs, poached
- 125g butter
- 2 tsp wine vinegar
- 1 egg yolk
- 25g Calabrian 'nduja
- First make the 'nduja hollandaise. Melt butter in microwave. In a small saucepan, whisk together vinegar & egg yolk. Add a few tablespoons of the melted butter.
- Warm the pan over a very low heat, continuing to whisk as you slowly drizzle in the remaining butter. The hollandaise will thicken, like a runny mayonnaise.* Beware if the heat is too high, the eggs will cook through and scramble so you'll need to start again.
- Remove from heat and stir in the 'nduja. Taste and add a little more if you prefer it even spicier!
- Toast the muffin halves. Top with spinach, ham, a freshly poached egg, and finish with a couple of spoons of hollandaise.
*If the hollandaise becomes too thick or the fat separates out as it stands, just whisk in a splash more vinegar and another half egg yolk to help loosen the mixture and bring it back together.
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).