A holiday brunch is all about comfort, warmth, and flavors that bring people together. Chef David Haick of Glendorn has created the perfect recipe to make your table feel both festive and inviting. With his simple yet elegant take on hollandaise sauce, you can turn an ordinary morning into a cozy holiday gathering filled with delicious food and happy memories.
All in One Hollandaise Recipe
One of the highlights of any brunch menu is a classic eggs benedict, and Chef Haick’s version makes it easier than ever to enjoy at home. His all-in-one hollandaise recipe is rich, creamy, and full of flavor, yet simple enough for anyone to prepare. Paired with smoked trout, fresh biscuits, and perfectly poached eggs, this dish is a showstopper that feels both comforting and special.
Whether you’re hosting family for the holidays or just want to treat yourself to something indulgent, this recipe is a must-try. From the silky hollandaise sauce to the golden biscuits and fresh toppings, every bite captures the spirit of a holiday brunch. With Chef David Haick’s guidance, you’ll have everything you need to serve a meal that’s both impressive and easy to make at home.
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All in One Hollandaise
- Yield: Makes 1 1/4 cup 1x
Description
This rich and creamy hollandaise sauce comes together easily in one bowl for a perfect brunch touch. Served over biscuits with smoked trout and poached eggs, it makes a warm and comforting holiday dish.
Ingredients
- 4 egg yolks
- 1/2 cup heavy cream
- 1/3 cup whole butter
- 1 lemon, juiced, no seeds
- Pinch kosher salt
- 2 tbsp distilled vinegar
- Water, as needed
Instructions
- Place all ingredients in a mixing bowl, and place over a double boiler.
- Stir with a whisk until thick, about 3 minutes.
- Adjust consistency with water. Keep warm.
To Assemble the Benedict:
- Slice biscuit in half, toast in a skillet until golden brown, and place onto a warm plate
- Place 2 oz smoked trout (available in grocery cooler) onto each biscuit to warm.
- Top with two poached eggs, ladle on hollandaise and garnish with chives and fresh arugula.
Recipe by David Haick
Styling by Keith Recker
Photography by Laura Petrilla
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