Eggs Benedict is a delicious and elegant breakfast enjoyed at many a brunch and breakfast spots. While this dish may look too difficult to make at home, the ingredients are quite simple. Toasted English muffins, cooked bacon, and poached eggs are easy enough for the most novice of chefs to prepare. But making the hollandaise sauce can be a bit complicated, especially with recipes that call for fancy ingredients, complex kitchen tools, and extravagant cooking methods.
I love this Super Simple Hollandaise sauce recipe because not only is it easy to follow, all the cooking is done in the microwave and it can be made up to 24 hours in advance. With this recipe, you too can enjoy an elegant Eggs Benedict brunch in the comfort of your own home!
Super Simple Hollandaise Sauce
Enjoy the delicious taste of Eggs Benedict in your own home with this Super Simple Hollandaise Sauce.
- 1/2 Cup Butter
- 4 Eggs
- 1/2 Cup Heavy Cream
- 2 Tblsp Lemon Juice
- 1 Tsp Dijon Mustard
- Cut butter into 4 pieces and place in a 1 quart glass measuring bowl. Microwave for 45 seconds – 1 minute until the butter is almost melted. Remove from microwave and stir the butter until it is completely melted.
- Separate eggs, discarding the egg whites and keeping the yolks in a small bowl. Beat the yolks with a whisk or fork, then add to the butter.
- Add cream and lemon juice to the butter mixture, stirring well. Microwave the mixture on high for 2 minutes, stirring every 30 seconds, until it begins to thicken.
- Remove sauce from microwave and stir in mustard.
The Super Simple Hollandaise Sauce can be kept warm for up to 2 hours in an insulated container. Cool the sauce to room temperature, cover, and store in the refrigerator for up to 24 hours. To reheat, cover jar with plastic wrap and pierce the top with a knife 3-4 times to vent. Microwave for 4-5 minutes, stirring the mix halfway through the cooking time. Do not allow the sauce to boil.