Classic Eggs Benedict with Hollandaise sauce

2019-09-11 06:00
Executive chef, Wayne Oosthuizen.          Photo: tanya van zyl

Executive chef, Wayne Oosthuizen. Photo: tanya van zyl

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THE Radisson Blu Hotel in Port Elizabeth has refreshed their buffet area to treat guests to superb breakfast offerings.

Their recently upgraded buffet has a clean, market-style presentation, while the breakfast offering is intended to satisfy the guests’ morning needs. “Our Super Breakfast buffet is not just an international hotel version of breakfast but has food that represents the locality and factors in health considerations and food intolerances,” said Radisson Blu food and beverage manager, Buhle Zondo.

A favourite on their a la carte menu – which is part of the Super Breakfast – is the Classic Eggs Benedict, served on crispy honey glazed bacon and an English muffin drizzled with hollandaise sauce. Their Executive Chef, Wayne Oosthuizen, shares his Classic Eggs Benedict recipe with PE Express readers.

Classic Eggs Benedict

Yields 2


4 pieces of bacon (back bacon works best)

2 eggs (free-range if possible)

2 teaspoons white vinegar (rice vinegar for a sweeter flavour)

1 English muffin (cut in half lengthways)

Butter (unsalted)

Easy Blender Hollandaise

10 tablespoons unsalted butter

3 egg yolks

1 tablespoon lemon juice

½ teaspoon salt

Dash of cayenne or Tabasco (to spice things up)


1. Cook the bacon

Heat a large pan on medium heat. Add the strips of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides or fry longer for crispy depending on your liking. Remove from pan, Drizzle with Honey and set aside.

2. Bring poaching water to a simmer

While the bacon is cooking, bring a large saucepan half filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a low and slow simmer. You don’t want a rolling boil as this will upset your eggs.

3. Make Hollandaise sauce in blender – easiest way

To make blender hollandaise, melt the 10 tablespoons of unsalted butter.

Place 3 egg yolks, a tablespoon of lemon juice, ½ teaspoon salt in blender. Blend on medium speed for 30 seconds, until eggs lighten in colour – almost a pale white.

Turn blender down to lowest setting, slowly pour in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more seasoning as desired.

Transfer it to a container you can use for pouring and set it on a warm (but not hot) place on or near the stove top. Too hot and it will split and too cold it will solidify.

4. Poach the eggs

Work one egg at a time. Crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in the other egg. Turn off the heat, cover the pan, and let sit for 4 minutes. Play around with timing to get the desired egg consistency to your taste.

5. Toast English muffins

As soon as the eggs are in the water, begin toasting your English muffins. Cut your muffin in half and either toast the conventional way or a little trick I do is to toast it in the pan used for the bacon. Adds flavour and texture.

6. Assemble your Eggs Benedict

To assemble, butter the English muffin and place on a plate, layer bacon and place a poached egg on top, then pour hollandaise over. Sprinkle some herbs for colour and serve immediately.

  • Radisson Blu’s new Super Breakfast is available to the public and guests to enjoy daily. Operational hours are 06:30 to 10:30 weekdays and until 11:00 on weekends. The cost is R190 per person.

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