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Eggs Benedict with Hollandaise Sauce by Two Fat Cats

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Eggs Benedict with Hollandaise Sauce

Josh King & Aaron Gascoigne


So many people ask us how to make the simplest of things – how to poach the perfect egg, how to make hollandaise, well this is how!


Eggs Benedict:

  • 1 x Fresh Bagels
  • 150 grams of fresh Salmon
  • 2 fresh free range eggs
  • 1 ripe Avocado
  • Parsley, finely chopped
  • 100mls White Wine Vinegar


Hollandaise Sauce:

  • ½ tsp finely grated lemon zest
  • 1 Tbsp lemon juice
  • 3 egg yolks
  • 150g hot melted butter


Poach the eggs in a full large saucepan ¾ full with boiling water -  with added White vinegar – make a whirl pool with a spoon, crack in the eggs.

Put the lemon zest, juice and egg yolks into a food processor or blender. Blend for 10 seconds.

With the motor running, add the hot melted butter in a steady stream through the feeder tube, until thick and smooth. Season to taste.

Toast the bagels and cleanly cut the avocado and place on toasted bagel, cover with Smoked Salmon – placed egg on top, cover with Hollandaise, season and sprinkle finely chopped parsley over