We’re of the opinion that a weekend is seriously lacking unless it includes a long, leisurely Sunday brunch, preferably one that has Eggs Benedict as the main attraction. And much as we love trying out new restaurants, and haunting old favorites, there are times that we simply want to stay in our P.J.’s and enjoy brunch at home.
Eggs Benny were always a challenge. Packaged hollandaise is clearly not an option when trying to replicate restaurant results at home. We were beyond thrilled when we found a recipe for the sauce that uses a blender, rather than a whisk. We’ve tried this recipe from Simply Recipes dozens of times and our hollandaise has turned out perfectly – just the right texture and a touch of lemony zing – each and every time.
