Hollandaise sauce and eggs benedict


  • 4.5 cl of water
  • 1 teaspoon(s) of white wine vinegar
  • 3 egg yolks
  • 180 g melted butter

For the poached eggs

  • 1 teaspoon(s) of white vinegar
  • 8 eggs

To serve

  • 4 slices of smoked bacon
  • 20g butter
  • 300 g of baby spinach
  • 4 slices of bread
  • a few sprigs of chives


  1. In a small saucepan, whisk the water with the vinegar and egg yolks. Pour into a larger saucepan two-thirds filled with water and cook in a bain-marie, whisking constantly, until the mixture thickens and becomes foamy, about 5 minutes. Remove from the heat, add the melted butter while whisking. Adjust the seasoning with salt and pepper. Film on contact until service.

  2. Make the poached eggs: in a saucepan of simmering salted water, add the white vinegar. Break the eggs one by one into a ramekin and carefully pour them into the water, leave to poach for 3 minutes. Remove them from the water carefully using a slotted spoon and set aside on absorbent paper.

  3. In a frying pan without fat, brown the bacon slices. In a second pan, melt the butter, then sauté the spinach for 6 minutes, add salt and pepper. Toast the slices of bread, place a quarter of the wilted spinach, 1 poached egg on each slice, cover with sauce, add 1 slice of bacon and sprinkle with chopped chives.

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