I have an unusual love for Eggs Benedict. It was/is often my go-to meal at a restaurant when we go for breakfast and then a few years ago my husband taught himself to make it, poaching eggs directly in the water and everything.
Traditionally, we were buying the packages to make the Hollandaise sauce, but then started to experiment with making our own. Making it is really quite easy, however, there is a fine line between wonderful sauce and when it’s heated/cooked too long and the butter separates again. Be very aware of that, and you can have homemade Hollandaise sauce with ease.
Recently, I made a Father’s Day meal that included a bit of a twist on traditional Eggs Benedict. I made cornbread and used that for the based, poached eggs and served it topped with my home made Hollandaise. It was a hit.
Enjoy!
Hollandaise Sauce Ingredients
3/4 cup unsalted butter
3 egg, yolks
1 tablespoon water
1 teaspoon lemon juice
pinch of salt and pepper (omit the salt if using salted butter).
For full recipe directions, visit this link from Food Network where I got it!
