Both dh and ds love Eggs Benedict and have requested it for breakfast. I have got to the age of 52 without ever making Hollandaise sauce. I have Googled many recipes and am now more scared of making it than I was before - does anyone have a failsafe, well tried recipe they would like to share? Also - how do you manage to keep an eye on the poached eggs and make the sauce at the same time? (wish they'd just make do with smoked salmon and bagels!)
Thanks Anon. I think I'll have a practise at the weekend. Only issue I have is we have an electric hob and only 1 ring of it will adjust to anything less than a furious boil (roll on January when we get our new kitchen!) I would use a decent bought sauce but nearest Waitrose is around 70 miles away (I'm in Scotland) but I'll check M&S so thanks for that. Of course they could try and make it themselves - but it's Christmas when you try and do nice things for those you love - I've no doubt they will happily eat something else if I cop out.