One of my favorite breakfasts for as long as I can remember is Eggs Benedict. Growing up my family and I used to take trips to Mammoth Lakes, CA in the summer. I think it was there, at a little cafe, that I ate it for the first time. All I can say is it was love at first bite. I can’t remember the name of this little cafe but I have little pieces of fragmented memories that flash throughout my mind every time I eat eggs benedict.
When I first attempted making this all star breakfast dish it went fairly well minus the fact that it was about 2 hours later that I ate. Just juggling the process and technique slowed be down. There’s just all these different little steps to make the perfect eggs benedict.
This time around I wanted to simplify. Rather than toasting the english muffins, warming the ham, and poaching the eggs while trying to make the hollandaise sauce I decided to streamline by cooking the muffin, ham, and egg all at once leaving all my focus on that all too crucial hollandaise sauce.
Hollandaise sauce is about as basic as you can get. Egg yolks, butter, and lemon juice. Seriously folks. That is it. Don’t be intmitated by this sauce. If you follow the directions it will come out perfect. I promise. Low and slow is the name of the game and the right ingredients make it that much more ideal.
Since a hollandaise sauce is made with egg yolks and gently cooked the right ingredients make a world of difference. I use Safest Choice Eggs due to the pasteurization process they go through. I feel confident feeding it to my growing family, that is, if there’s any left after I’m done with it.
Whether mom is an egg fanatic or has a sweet tooth breakfast in bed is always a welcomed occurrence.