Toby’s Fancy Breakfast variations – Hollandaise sauce

Serves: 4

Hollandaise sauce

  • 120g butter
  • 1.5 tablespoons white wine vinegar
  • 1 tablespoon lime or lemon juice
  • 10 peppercorns
  • 2 egg yolks


  • 1 large bag of spinach
  • 1 punnet of cherry tomatoes

Benedict – ham/ bacon

salmon florentine – smoked salmon, spinach, cherry tomatoes

Asparagus – with any dish!


Hollandaise sauce

  1. reduce juice and vinegar to one tablespoon of liquid – put aside to cool for 10 minutes
  2. meanwhile, melt the butter
  3. when cooled, strain out peppercorns and combine with egg yolks
  4. stir mixture over boiling water – ensure water does not touch bottom of bowl
  5. when mixture thickens, slowly begin to combine the butter whilst you beat the mixture with a hand mixer – ensure only a thin stream is entering the bowl whilst stiring
  6. when adding to poached egg, season with S,P, oregano and/or paprika


  1.  melt 50 grams of butter, place spinach in large sauce pan – add S+P as needed + lemon juice


  1. heat oil in a large pan, add asparagus, lemon zest, lemon juice and S+P
  2. cook for ~3 minutes or until charred – toss

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