Scrambled Eggs Florentine with Hollandaise

Easy Hollandaise Sauce

  • Author: Jill Hillhouse CNP, with Lisa Cantkier CHN
  • Yield: 1 cup 1x


This easy hollandaise is totally paleo and goes deliciously over poached eggs, a frittata or anything else really. Hollandaise is usually served on top of eggs which is funny because it is made from eggs. Pretty much just eggs and butter. A whole lot of butter. Who doesn’t like butter!?



  • ¾ cup grass-fed better
  • 2 large free-range egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • OPTIONAL: ¼ teaspoon cayenne pepper
  • 1 tablespoon warm water, if needed
  • EQUIPMENT: Immersion blender (see below notes in case you don’t have an immersion blender)


  1. In a small saucepan, melt butter over medium-low heat. Heat, swirling, until warm but not bubbling.
  2. Pour into a spouted measuring cup.
  3. Place egg yolks, lemon juice and cayenne (if using) in a tall container (see below note).
  4. Using the immersion blender, pulse about 10 times to combine.
  5. With the blender running, gradually drizzle in warm butter, blending until the sauce emulsifies and thickens (about 1 minute).
  6. If the sauce becomes too thick when all the butter is added, blend in some warm water.
  7. Serve immediately or transfer to a glass jar and keep warm in a hot water bath for up to 1 hour (see below note).
  8. Enjoy!


If your butter gets too hot in step 9, it could curdle the sauce. Make sure to melt it over medium-low heat so it doesn’t bubble.

An immersion blender is the easiest way to make this sauce. Use the blending container it comes with or a tall glass jar with an opening big enough to fit the blender, such as a wide-mouth mason jar.

If you don’t have an immersion blender, you can use a regular blender or a food processor to make the sauce. Drizzle in the warm butter through the feed tube.

Keeping the hollandaise warm over direct heat may cause it to split, so keep it warm indirectly in a glass jar set in a pan of hot water.

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Tina Turbin

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