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What's Maltaise Sauce, you ask? It's just hollandaise sauce with a bit of orange zest and juice added. But you wouldn't believe how that bit of zing transforms this brunch standard.

Source: Midwest Living

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Recipe Summary

hands-on:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Maltaise Sauce
Eggs Benedict

Directions

Maltaise Sauce
  • For Maltaise Sauce: In the top of a double boiler, combine egg yolks and orange juice. Add a piece of the butter. Place over gently boiling water (upper pan should not touch water). Cook, whisking rapidly, until butter melts and sauce begins to thicken. (Sauce may appear to curdle but will smooth out when remaining butter is added.)

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  • Add the remaining butter, a piece at a time, whisking constantly until melted. Cook and stir for 2 to 21/2 minutes more or until sauce thickens. Immediately remove from heat and stir in orange zest and pepper. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Set aside while preparing the eggs Benedict.

  • For eggs: Bring water and vinegar to boiling in a large skillet; reduce heat to low. One at a time, break eggs into a cup and slip them into the simmering water, giving each egg an equal amount of space.

  • Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon to a plate; cover to keep warm.

  • Meanwhile, preheat broiler. Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top each muffin half with a slice of bacon; broil about 1 minute more or until bacon is heated.

  • To serve, add an egg and some Maltaise Sauce to each muffin half. Sprinkle with additional pepper and, if desired, chives.

Quick Maltaise Sauce

For a shortcut Maltaise Sauce, start with a 0.9-ounce package of hollandaise sauce mix. Prepare according to package directions, substituting orange juice for 2 tablespoons of the milk and stirring 1 teaspoon orange zest into the finished sauce.

Nutrition Facts

410 calories; fat 33g; cholesterol 392mg; saturated fat 18g; carbohydrates 15g; mono fat 10g; poly fat 3g; trans fatty acid 1g; insoluble fiber 1g; sugars 1g; protein 14g; vitamin a 1180.8IU; vitamin c 4.2mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 56.5mcg; vitamin b12 0.8mcg; sodium 541mg; potassium 196mg; calcium 69mg; iron 1.6mg.
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