Home
recipe-guide
Brunch recipes

Easy tomato shakshuka

Brunch recipes

Easy tomato shakshuka

20 minutes

Easy folded eggs with asparagus soldiers

Breakfast recipes

Easy folded eggs with asparagus soldiers

10 minutes

Baked shakshuka with feta and home-made labneh

Breakfast recipes

Baked shakshuka with feta and home-made labneh

50 minutes

Litchi-and-rose faux fizz

Brunch recipes

Litchi-and-rose faux fizz

Croque madame gratin with Parmesan corn

Breakfast recipes

Croque madame gratin with Parmesan corn

35 minutes

Best bloody Mary

Brunch recipes

Best bloody Mary

Egg-white omelette

Breakfast recipes

Egg-white omelette

15 minutes

Open two-cheese croque madame

Brunch recipes

Open two-cheese croque madame

25 minutes

Spicy fried potato shakshuka with naan bread

Brunch recipes

Spicy fried potato shakshuka with naan bread

30 minutes

Hollandaise

Brunch recipes

Hollandaise

20 minutes

The ultimate soufflé omelette with chive crème fraîche and asparagus

Breakfast recipes

The ultimate soufflé omelette with chive crème fraîche and asparagus

10 minutes

Hollandaise sauce

Breakfast recipes

Hollandaise sauce

10 minutes

Load more

Hollandaise sauce

By Abigail Donnelly

Serves Makes 1 cup

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

4 free-range egg yolks
1 T lemon juice
125 g butter, melted
Sea salt and freshly ground pepper, to taste

Method

Whisk the egg yolks and lemon juice in a clean, metal bowl until thick. Place the bowl over a saucepan of simmering water and whisk vigorously. Take care not to allow the eggs to get too hot or they will scramble.
Slowly pour in the melted butter and continue whisking until the sauce is thick and doubled in volume. Remove from the heat and season. Cover and place in a warm spot until ready to use.

Pair this with poached eggs, find the recipe here.