Cooking with PJ Vadas: Eggs Benedict with Hollandaise

Eggs Benedict – Recipe for 2


Hollandaise Sauce

1 T white wine vinegar

3 Farmer Angus egg yolks

1 T water

200g Butter

Sprinkle of cayenne pepper (optional)

Salt to taste


4 poached Farmer Angus eggs

250g Farmer Angus bacon

4 slices Vadas Bakery sourdough bread



To make the Hollandaise sauce:

  • Whisk the yolks, water and vinegar in a saucepan until thick and pale.
  • Set the pan over moderately low heat and continue to whisk at a reasonable speed, reaching all sides and bottom of the pan.
  • If the eggs seem to be cooking too fast, place the pan in a bowl of cold water to cool the bottom, then continue. The eggs will become bubbly and thicken. When the eggs are thick and smooth, remove from the heat.
  • By spoonful’s, add the soft butter, whisking constantly to mix well. Continue adding the butter until the sauce has thickened to the consistency you want.
  • Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of vinegar if needed.
  • Place fried bacon on lightly toasted sourdough bread. Top with the poached eggs and pour hollandaise sauce over the top.
  • Dress with fresh chives

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