This was truly an experiment and it was a good one. I generally have mediocre success with poaching eggs and I have never made hollandaise before. But here, everything seemed to turn out pretty well. I think this was mainly due to my sitting down and planning out how to make all this so everything was done around the same time. I did some stuff early (the bell peppers and the Canadian bacon) and made sure I mise en placed!!! it all. Ha!

I took my eggs out of the fridge about an hour before using, so they would be room temperature-ish. This may have helped. I also just accepted the fact that my whites might get a little messy. They did. There was still a little yelling. But, mimosas helped take the edge off all the poaching egg related stress (PERS).

The blender hollandaise sauce might be cheating a little but …who cares? I was super pleased with the results. Light and lemony, it was delicious! I made 2/3′s of the original recipe, as there were only two of us. And although I didn’t use it all, I thought that would be easier than only using one egg yolk . . . → Read More: Bell Pepper Eggs Benedict with Amazing Blender Lemony Hollandaise Sauce