Eggs Benedict with Hollandaise Sauce | Recipe | The Condiment Co

Eggs Benedict with Hollandaise Sauce

The most delicious recipe for the perfect Eggs Benedict, complimented by our very own Hollandaise Sauce.

This is lovely with freshly steamed or oven-baked asparagus, garnished with salt and pepper. Alternatively you can try it with baked salmon, trout or crab cakes (to name but a few!).

Ultimately you'll find that our Hollandaise Sauce is the sauce for Eggs Benedict - it's warmable and so can be served hot or cold - you decide which ever you'd prefer!

Hollandaise Sauce
  • 6 tbsp Hollandaise Sauce - buy our Hollandaise Sauce here
  • 6 large, very fresh eggs
  • 12 slices of pancetta, grilled until crisp
  • 3 English Muffins, split in half horizontally
  • Butter

Make the Eggs Benedict

  • Preheat the grill to its highest setting and grill the pancetta
  • Poach the eggs
  • When the Pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides
  • Butter the muffins and place them on the baking tray then top each half with two slices of pancetta
  • Put a poached egg on top of each muffin half and then spoon over the warm hollandaise sauce (1 tbsp for each egg)
  • Flash the Eggs Benedict under the grill for 25 – 30 seconds as close to the heat as possible but do not take you eyes off them - they need to be tinged golden and no more - this should just glaze the surface of the hollandaise!


  • Serve immediately on wam plates and enjoy!
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