Quick Hollandaise sauce


This speedy Hollandaise recipe will have you whipping up eggs Benedict in no time.

Serves: 1

Preparation time: 10 minutes

Cooking time: 10 minutes


250g butter-flavoured Marvello
4 egg yolks
1 tsp white wine vinegar
Pinch salt
1 waffle, small
3 slices parma ham, grilled
70g creamed spinach
2 fresh eggs, softly poached
To serve, freshly chopped chives


  1. Melt the butter-flavoured Marvello and try and remove some of the white solids. Keep it warm.
  2. Over a double boiler, whisk the egg yolks until thick using a whisk. Add the vinegar.
  3. Controlling the temperature so that the mixture is neither boiling nor too cool, slowly add the melted Marvello while mixing with a stick blender. Blend until all the Marvello has been added.
  4. The mix should be full bodied and thick. Adjust seasoning.


Create a breakfast stack by starting with a warm waffle and topping it with parma ham, creamed spinach, poached eggs and, finally, the hollandaise sauce. Serve with freshly chopped chives.

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