#UKCOFFEEWEEK: Espresso Hollandaise Recipe

In celebration of #UKCoffeeWeek, we’ve been recipe testing in the kitchen this week and adding a little caffeine to some of our dishes.  Using coffee in savoury dishes is a fantastic way to add depth and introduce something a different to your menu.  We’ve been pimping up our standard Eggs Benedicts with the addition of an Espresso Hollandaise – with a long weekend on the horizon, there’s plenty of time to try this out and cook brunch for your friends and family.

Espresso Hollandaise Espresso HollandaiseServes 4


1 egg yolk

100g warm clarified butter

3 ml very strong, good quality coffee


  1. Place the yolk in a medium size bowl.
  2. Put the bowl over a pan of gently simmering water and whisk the yolk until it becomes lighter in colour.
  3. Gradually add the clarified butter to the egg yolk, whisking thoroughly as you go (top tip: if the mixture gets too hot starts to split, drop an ice cube into the mix).
  4. Once the butter is fully incorporated, remove from the heat and add the coffee.
  5. Whisk continuously until the mixture has thickened and is a smooth consistency.
  6. Serve warm with poached eggs and fresh, toasted bread.