Chef shares ultimate eggs benedict recipe with trick to fix split hollandaise sauce

A student chef has wowed foodies online after sharing her recipe for the perfect eggs benedict – and it works every time.

We’ve all tucked into this delicious and indulgent breakfast dish once or twice. Usually when we’re on holiday (or at Wetherpoon’s for brekkie). And, it always feels like a proper treat.

But, making the meal at home is a different ballpark as it combines a number of tricky techniques including poaching eggs and making hollandaise sauce.

If you’ve ever tried to make your own you’ll know that poached eggs often turn into stringy whites and the sauce splits in a second.

Luckily, Rose, 31, who lives in Denmark, shared her recipe for the ultimate eggs benedict on the Facebook group “Rate My Plate”.

The student chef often posts her incredible creations on her Instagram page, @dishupwithrose, where her thousands of admirers drool over her food.

She captioned a snap of the delicious dish, and said: “I’d like to share my recipe for eggs benedict for those who might want it.”

Rose’s perfect eggs benedict:

Rose shared some nifty tips for poaching eggs and fixing split sauce


  • 100 grams butter, melted
  • ½ tsp. lemon juice
  • 1 tbsp. water
  • 1 egg yolk
  • 2 fresh eggs
  • 1 tbsp. vinegar
  • Salt
  • English muffins
  • Ham
  • Microgreens


Hollandaise Sauce:

  1. In a bowl combine egg yolk, lemon juice and water.
  2. Place the bowl on a pot with simmering (not boiling) water. Make sure the bowl doesn’t touch the water. (Bain-marie).
  3. Whisk until the mixture has thickened (more than the foamy consistency).
  4. Gradually add the melted butter. Take the sauce bowl on/off the pot to prevent from cooking the yolk.
  5. If the sauce is too thick then add some cold water a little at a time.
  6. Season with salt, cayenne pepper and lemon juice.

Eggs benedict
Add as much or as little sauce as you like

Poached eggs:

  1. Simmer the water in a big saucepan, add salt and vinegar.
  2. Crack the egg one at a time in a bowl and set aside.
  3. Using a whisk, whisk the water and create a whirlpool.
  4. Add the egg and keep stirring the sides slowly without touching the egg. Cook for 3 minutes. You can also crack the egg in a sieve to get those loose white strings out.
  5. Transfer the poached egg to a bowl with cold water for a minute then gently place the egg on a kitchen paper towel.
  6. Arrange the bread on a plate, place the ham, egg and the hollandaise sauce.
  7. Add micro-greens and a little pinch of cayenne pepper

It sounds totally delicious!

Hundreds of people took to the comments to compliment the dish.

One person wrote: “Excellent. Sauce looks perfect.”

“The breakfast of champions,” added another.

While a third commented: “Best explanation of making a hollandaise I’ve ever read.

“The tip for using a sieve for loose whites works really well too especially with eggs older than a couple of days.

“For anyone that has never made this dish before this is a very helpful recipe.”

Another said that they had tried to make Hollandaise, but the sauce always split.

Rose replied: “If ever you wanna try again and your sauce ‘breaks’ just add 1/2 a tsp of water at a time while whisking. It would repair the sauce.

“Or you can also add another yolk. But the water mostly does a good job.”

What’s your top tip for cooking eggs? Tell us in the comments…


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