Eggs Benedict - hollandaise hot or cold?

[Purplewithred]

Eggs Benedict is one of my favourite lunches, but obviously only when someone else makes it.

I have just been to a cafe and had it served with hot poached eggs but cold Hollandaise on top. When I questioned this I was told this is how they had been doing it for 6 years with no complaints. They googled Hollandaise and came back to confirm to me that it could be served cold or hot. I refrained from saying "well yes, of course you can serve it cold, but not on Eggs Benedict".

Everywhere else, always, forever, my Eggs Benedict have come with delicious, yummy, hot Hollandaise.

AIBU to find cold Hollandaise on hot eggs to be a travesty?

yanbu
it should be warm on warm dishes.

a cold asparagus salad can take cold hollandaise but not eggs benedict.

Obviously hot. Or warm. Definitely not cold on eggs Benedict, one of the finest breakfast dishes known to humans.

We always serve it cold at home. Very easy to separate it otherwise

Hot if you’re making it properly and there is a lot.
Cold if it is just a spoonful out of a jar and the heat from the egg will be enough to take the chill off.

Hot, i don't like it cold with poached eggs.

Warm is best but it’s so easy to overheat and for it to separate. I’m guessing they serve it cold to make sure it can’t be ruined

Cold sauce on hot eggs? NO

Hollandaise is fine cold for poached salmon.
Or asparagus salad.
But not for a hot dish.

And yes, Eggs B is food of the Gods indeed.

Warm with eggs. If I make it (rarely) is goes in an insulated coffee cup.
Doesn't cold set?

When I make it at home if I'm just using hollandaise from a jar then I'll put it into a warm ramekin to take the chill off it but wouldn't bother heating it

If I was going full from scratch then obviously the hollandaise is warm cos you just made it

Warm with warm food. It won't separate if you follow the instructions from someone really reliable, like Delia Smith who is excellent for breaking down tricky foods into easy steps that really work.

Warm, kept in an insulated flask if necessary.

Oh so yum. I want some.

Another one for hot. Especially as the eggs can cool quite quickly. At least in future you can make sure the sauce is served hot. I usually ask for my sauce separate as I once had it served absolutely swimming in sauce.

Warm of course!

I make and keep it in a bowl sitting over barely simmering water until it's ready to serve or as a pp suggested in a thermos.

Cold sauce on warm eggs is awful!

Absolutely, has to be warm. I'm incredibly fortunate that DH is an absolute God at making hollandaise, after his brother shamed him for producing a jar of the stuff one Christmas day! And now the daughters are taking lesssons. As is the wife.

NU, OP, hot all the way.

Definitely NOT cold.

I want eggs Benedict now. Or eggs royale.

Phew! I was worried for a nanosecond that I might have been wrong. Thank you ladies, and @mbosnz we're all on our way to your house, please warn your husband.

LOL, bring your own eggs and salmon, oh, and are you wanting bubbles?!

I prefer warm over hot, but definitely not cold, that's just wrong.

You're all bastards. I now really, really want Eggs Benedict but we have no ham.

Kia ora grouchyfellowkiwi! No naice ham?! This is terrible!

Fuck, I want eggs Benedict now, and my fish pie is in the oven and almost done.

Oooooh. Fish pie.

Neither, in France it is served warm to not overcook the eggs!