Eggs Benedict With Hollandaise Sauce

my breakfast for today - eggs benedict with hollandaise sauce on ham & toast + pineapple juice. not my first in making poached eggs but in hollandaise sauce. and maybe you already grew tired of me saying this, but my 1st attempt in making hollandaise sauce was so awesome i just couldn't believe it. previously i had been putting it off coz i always felt it was very tedious, especially after coming across this recipe. sure, its gordon ramsay's but i just wanted something simple and to boil 500ml vinegar until it reduces by half + complicated steps thereafter isn't my idea of simple. so i turned to one of my trusted sites, epicurious and settled for this instead.

it.was.so.good. seriously! the sauce was really rich and creamy it was almost like mayonnaise. note that quite alot of butter is called for, about 3 egg yolks : 1 block. i reduced the amount of butter by half but its still buttery enough. so you might like to try doing that, or substitute half of it with olive oil or something. and i cut the toasts into rounds since i didn't manage to get english muffins. seriously its so good i feel like making this again for breakfast tmr :p

ingredients (serves 6) :

3 egg yolks

1 tbsp cream

250g unsalted butter (i used only 1/2), diced

1 tbsp lemon juice or white wine vinegar

1/2 tsp salt

dash of cayenne pepper

directions :

1. place egg yolks and cream in double boiler or set the bowl over a pot of barely simmering water and whisk lightly with a wire whisk until the yolks are thickened with the consistency of cream.

2. add the butter bit by bit and stir until well corporated.

3. add the lemon juice or vinegar a drop at a time and remove from heat. add in salt & cayenne pepper.