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If you are going to indulge in Eggs Benny do it right, I say. I have sampled this dish in many restaurants, both diner quality as well as a bit fancier and have never managed to find an Eggs Benedict with real hollandaise sauce. It can still be tasty with the fake stuff but it will always pale in comparison to the real deal. Luckily, hollandaise sauce is easy to make and the rest of the ingredients are a breeze as well. Go ahead and give it a go. You will surely find that you can whip it up more quickly than it would have taken you to drive over to Perkins and be served a half hearted imitation, or even to go through McDonald’s drive through for their “sort of” Eggs Benny concept known as the “Egg McMuffin” (Yes it’s true. The Egg McMuffin was inspired by Eggs Benedict, only cheese was substituted for hollandaise simply because hollandaise would be too messy.) So commit to the calories and the joy of it all and do it right! This is a really great breakfast to master if you want to impress people too. Who can resist fresh homemade Eggs Benedict?

This recipe will yield one serving of Eggs Benedict, composed of one whole English muffin and two eggs. Some people prefer only a half muffin and one egg so this may be two servings if that is the case.

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I don’t know who is spreading around those nasty rumors about hollandaise sauce but I am here to tell you that they aren’t true! In my opinion hollandaise sauce is one of the easiest and fastest sauces to prepare. It has even become one of my lazy day sauces for times when I don’t feel like putting much effort into cooking. The beauty of hollandaise is that there is basically no guess work involved. The recipe is a fairly specific formula and once you have it down you can do it with your eyes closed. You can buy imitation hollandaise in a packet but the velvety smooth texture and delicate tang of the real thing is more than worth the minuscule effort required to prepare it from scratch. Of course as with just about any recipe there are countless variations, but this is a very basic and absolutely perfect version of this classic sauce. Also, I want to mention that my preparation of hollandaise sauce involves cooking the egg yolk. Some preparations use raw egg yolk. I like to cook the egg yolk because with the method that I use, the resulting sauce is thicker than if made with raw egg yolks. I am comfortable with consuming raw eggs but I understand why people may have an aversion to it. So rejoice! If raw eggs aren’t your thing than you can still make fresh hollandaise using this recipe.

This recipe will yield about 1 cup of hollandaise sauce.