25m
Time
Price
Standard
Difficulty
โ€œThis classic breakfast dish is bound to impress (and delight!)โ€
โ€” Nigel Thompson

Ingredients

Serves 3

Method

Step 1

Separate the eggs and place the yolks in a bowl with vinegar, a pinch of salt, mustard, a pinch of pepper, 2tbsp cream and lemon juice, then gently whisk until well combined

Step 2

Boil a pan of water and melt the butter, then place the egg yolk mixture over the water. Gently and continuously stir the egg mixture and slowly add the butter. Take it off the heat if it starts cooking and continue to stir. Put the bowl on and off the heat until thickened, then place in a warm place

Step 3

Reduce the heat down on the pan of water to a very gentle simmer, then salt the water. Crack one egg into a small sieve, then create a swirl in the water and slowly add the egg. Cook for 3 minutes, then place on kitchen paper and repeat with the remaining eggs

Step 4

Toast the sourdough, then top with 2 eggs and the hollandaise. Garnish with cayenne pepper, serve and enjoy!
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