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Eggs A La Hollandaise

Eggs A La Hollandaise

Sounds fancy and tastes fancy, this Eggs A La Hollandaise recipe is a very savory breakfast.  Usually, this is a Saturday morning type of breakfast: sleep in, slowly cook up some breakfast, sip on a freshly brewed hot coffee, and savor each bite of this delicious Eggs A La Hollandaise.  Fairly simple to make, just a few added steps above the regular oatmeal or scrambled eggs and toast type of breakfast.





Hollandaise is a thick and creamy sauce, made from butter, lemon, flour, eggs, and salt.  If you want to learn more about Hollandaise sauce, click this and about halfway down the page you can learn where this sauce originated and its history. Pretty cool!

eggs a la hollandaiseIngredients:

  • 2 eggs, poached (or one egg per person)
  • 2 English muffins
  • 1 egg yolk
  • 2 tbsp white vinegar (to poach the egg)
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 tsp lemon juice, freshly squeezed
  • 1 cup hot water
  • 1/4 tsp salt

eggs a la hollandaise

Directions:

In a deep skillet, add 3 inches of water, or enough to cover an egg.  Add the vinegar.  You could also use apple cider vinegar, but only use 1 tbsp so it doesn’t discolor the eggs.  I used apple cider vinegar and it did not alter the taste of the eggs.  Once the water is boiling, gently crack the eggs into the water making sure not to break the yolk.  Boil 3-4 minutes and remove from water and place onto a toasted English Muffin.





For the sauce: in a pot over low/medium heat, melt butter.  Stir in flour, salt, and water.  Simmer for about five minutes, occasionally whisking the mixture.  In a small bowl beat egg yolk and lemon juice together, then add it to the mixture.  Simmer for another minute or two, stirring until the mixture thickens.

Lastly, drizzle sauce over poached egg letting it run down the sides.  Enjoy!

eggs a la hollandaise

Another fun Saturday or weekend recipe idea is the Strawberry Banana Frozen Yogurt Pops!

Eggs A La Hollandaise

A delicious poached egg covered in thick and creamy sauce made of lemon, butter, and flour.

Course Breakfast, Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 2 eggs, poached Or, one egg per serving
  • 2 English Muffins
  • 1 egg yolk (for the sauce)
  • 2 tbsp white vinegar Or, 1 tbsp apple cider vinegar
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 tsp lemon juice, freshly squeezed
  • 1 cup hot water
  • 1/4 tsp salt

Instructions

  1. In a deep skillet, boil 3 inches of water and vinegar. Gently crack eggs (without breaking the yolk) in water and cook 3-4 minutes. Remove and place on top of a toasted English Muffin. 

  2. For the sauce: in a pot over low/medium heat, melt butter.  Stir in flour, salt, and water. Simmer five minutes, stirring occasionally. In a small bowl beat together lemon juice and egg yolk, and add to the pot. Simmer and stir for one minute, or until the mixture thickens.

  3. Drizzle mixture over poached eggs letting it run down the sides. Enjoy!

“Praise the Lord. Give thanks to the Lord, for he is good;

his love endures forever.” | Psalm 106:1

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