Easy, fancy, oh so very good...

Troy has always loved Eggs Benedict and will get it at nicer restaurants when we are eating out for breakfast but we never make it at home. I wanted to do something nice for him for Father's Day so I decided to make this for him in the morning.

We had perfected Blender Hollandaise years ago when we made Bearnaise sauce for steak but I haven't made it in over 10 years. Now I know why - it is fantastic! To the point of being an invitation to an obsession... That said - I have controlled myself - somewhat. Purists would say the only way to make it is on the stove. I am not a purist. I like simple and good. I used this recipe from Allrecipes.com. I changed the servings from 6 to 4 - it made just enough w/a little extra left over.

In a nutshell you take egg yokes and blend it with a good Dijon mustard and a little Tabasco and lemon juice - then add hot melted butter and blend until it is all combined - easy, easy, easy. It is smooth and silky and won't break up like the traditional sauce.

Now time to put it all together. I poached three eggs, toasted three English Muffin halves and instead of Canadian bacon I used chopped bacon. Muffin on the bottom, bacon next, egg then top with Hollandaise. The picture above is the one I made on the second day. The flecks are from a whole grain Dijon I used - I think it adds a rustic look.

Drool...

We loved it so much I got up and made it for Troy again the next morning before he went out of town. Then I stopped. I could eat it every day.

Now I know what you are saying - English Muffins are not gluten free - and you are right. That said everything else is! You could serve it on a gluten free English muffin, a slice of toasted Udi's bread or Udi's bagel 1/2, do it ala Martha Steward and serve it on an artichoke base, serve it on chopped, cooked spinach etc. Or simple serve the sauce over poached eggs. It is hard to go wrong.

Once you realize how easy it is to make Hollandaise Sauce the possibilities are endless. Serve it over steamed asparagus, over grilled chicken or fish, over steamed broccoli or cauliflower - oh so many things. Try it, see if you like it.