After a week out of province (with a very slow internet connection), followed by a week of sickness (curse you stupid cold!), I'm finally, FINALLY on the mend and in a blogging mood again!! And since I posted the above image to my facebook close to 2 weeks ago now, promising the miracle recipe soon, I figure that's where I should start!If you've been following along with my Instagram, you may have seen a post or two about Eggs Benedict. It's been a big year in Eggs Benny for me, I've graduated from first taste, to first attempt at home, to first mastered dish (a.k.a I accomplished a sauce that didn't separate!). You can view the word 'mastered' very lightly in this particular case, but I've experienced many trials and tribulations with this finicky sauce, so I feel I've overcome mountains!! In any case, I can honestly say I've tried many methods, with depressing results, until this blender method changed my life! Ok... so that may sound a tad over-dramatic, but when you know with certainty that you're not going to ruin your sauce, and have to start over again - waste another 3 eggs and a stick and a half of butter - you're not nearly as anxious when preparing it! Shout out to Simply Recipes for the tip!
Anywho, on with the recipe! Since I've also made this several times, I've established a rough timeline of how to prepare the other aspects of the eggs benny dish, so it's all nice and warm when you put it together. If worst comes to worst, heat everything in the microwave for a few seconds before adding the hollandaise, or preheat your oven to a low temp and leave your ingredients in there as you prepare them!
