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?

It should be warm.

mbosnz I have forgotten how to shop properly during this whole plague palaver (DH has been going to the supermarket instead). I want my online shopping back properly.

Lakie Fish pie is delicious, though.

I will say the eggs were cooked to perfection. If the hollandaise had been egg temperature it would have been absolutely perfect. (I wonder which jar they got the hollandaise out of...)

You eat it as a lunch? Breakfast only for me. But warn sauce no matter what

The idea of cold hollandaise makes me feel like this: 🤢

If it's real hollandaise it doesn't come from a jar and sets when cold.

Always warm.

BTW my DH can make Eggs Benedict and frequently does. I win.

Warm, easy to make if you pay attention. When thickened, take whole thing off the job, stir for a few mins and leave over the pan of now--warm water until ready to serve. Yum.

I was once given mayonnaise on Eggs Benedict...

Then it wasn’t eggs Benedict. It was some weird eggs and ham with mayonnaise thing.

Not colder than the eggs. Not exactly hot either. Hollandaise doesn’t tolerate extremes of temperature.

It's never really hot - otherwise the eggs would scramble, only warm.
Basically you make it by whisking eggs, butter and a tiny amount of water over boiling water, so it doesn't really get hot. Although, most chains would buy it in, so maybe you got pre-made stuff?

I add a dash of lemon juice and white wine vinegar instead of water - balances the richness of the butter and egg yolks (never whole eggs) with some acidity.

Just a dollop of something out of a jar from the fridge?

Shame they let themselves down.