• Cooking Time: 10
  • Servings: 1
  • Preparation Time: 10


This was my Grandfather's recipe. I learned when I was young, though it will take a lifetime to perfect. Eggs Benedict was a tradition in my family, and I am happy to continue following in his footsteps. I make it for my family and friends, and believe it is a great way to woo a newcomer in the fold.


  • 1 Egg Yolk
  • 1/3 Lemon
  • 1/3 stick butter
  • (recipe is per person)


  • Start heating up water in a double boiler.
  • Add the butter to the upper pan in chunks.
  • Separate out the yolks from the eggs.
  • Put your lemon juice aside.
  • Once the butter is melted, remove it from the stove.
  • Whisk in the lemon juice.
  • When the mixture has cooled slightly, add in the yolks and whisk thoroughly before returning to heat.
  • Slowly heat up the hollendaise mixture, stirring as necessary to keep it form separating.
  • Once the mixture has thickened, remove from heat and serve immediately.

Categories: Savory Sauce 
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