Why on earth does your MIL have to stay with you while your spouse is away? Seems odd to me.

The only Hollandaise sauce I will eat is my own. I cannot poach an egg to save my life though. I've been using this little microwave egg poacher that husband bought, but I can't get the soft runny yolks that I like. I make hollandaise for salmon, broccoli, asparagus, scrambled eggs ... I love Hollandaise! I could drown in a vat of it and die a happy woman! LOL

Eggs Bene is one of my favourite brunch meals. Yours looks great! I sometimes change out the bacon for smoked salmon for a treat.

They have two small children, it's Super Bowl weekend and we volunteered. To help with the kids. We live 8 hours away and try to get up there several times a year to see the big kids and the grands. Not that my SIL isn't capable -- it's sometimes easier when there are other hands.

I figured something like that, Martha, enjoy your time with the grands! Angela, my MIL is not coming, I was just joking.

When I kept chickens and had a surplus of eggs, Eggs Benedict often featured on the dinner menu. They’re DD’s favourite breakfast. I still make them for dinner occasionally.

If you ever travel to the Napa Valley, stop in at one of Model Bakery's three locations for their English muffins. These are the muffins Oprah Winfrey has mail-ordered to her on a regular basis. They run out by noon; best to order them in advance and pick up at leisure.

The dough is based on focaccia dough. They toast beautifully and are best for savory dishes. Not a good muffin for jam/jelly. But for a Bennie they are sensational! I've had the Wolferman's and they're really good, but have to say Model has them beat.

Wolferman's are too thick and don't have those nice holes.

I'll disagree sheilajoyce -- they do have nice holes! But they are thick which is what I like best about them!

Just don't ever order Eggs Bene out....something about some board forbidding eggs that are not thoroughly cooked....like hard!!
I have been disappointed twice....now I only make my own.

Used to make it all the time. Used to love it. Now, find it just too rich. But I sure like those Wolferman's English Muffins!

Those look fantastic, Martha! Rich, yes, but Eggs Benedict are in my top 5 list of fave indulgent breakfasts... along with Eggs Florentine.

Oh how I love Eggs Florentine!

No trouble ordering eggs Benedict out here. It's a brunch standard in the San Francisco Bay Area. Now, poaching - sigh, that's a different problem altogether. But the situation's improved quite a bit since sous vide became popular.

I've never made hollandaise - but I do order eggs Benedict Florentine out, hollandaise on the side. I just like a small touch of the stuff at a time. Favorite English muffins - Thomas's. Not too thick, and a good taste.

I've occasionally made good poached eggs at home. I've just ordered an immersion sous vide, so I'm sure I will get better at them.

I have a Michael Ruhlman poached egg spoon -- it wasn't cheap and I thought it was a "gimmick" but I love it. It drains all that stringy white stuff off and you get a nice poached egg

I make good poached eggs...I swirl the water, and remove the egg with that "Thing" we talked about on another thread that came with a deep fryer.

Love eggs bene but don't eat bread or pork so I use a thick slab of juicy ripe garden tomato for the base and replace the pork with smoked salmon.

This is definitely going in the breakfast menu this weekend since I'll be hitting up the farmers market for eggs. Yum!

I also love eggs bene and make them at home as well as enjoy them when eating out. One local breakfast place serves them in various forms - traditional, with smoked salmon, crab, avocado or with tomatoes and spinach - and they are all delicious with perfectly cooked eggs (not TOO runny) and excellent Hollandaise. And with a generous serving of Hollandaise!!

I have made my own Hollandaise many times but since being single, I have used Trader Joe's Hollandaise sauce just for the convenience, as you can heat up only as much as you need. I add a bit of lemon juice and a shot of hot sauce. Unfortunately, they seem to have discontinued that product...........so I have resorted to just enjoying them when eating out as homemade Hollandaise for one is a bit more effort than warranted.

You're better off without the Trader joe's hollandaise- terrible and unnecessary ingredients.

artemis_ma, no one should have to live without hollandaise! I have a recipe for 'microwave Bearnaise sauce' I use when I'm utterly exhausted or busy making other things... Here is one for hollandaise using a microwave I just found and it seems similar - give it a try! BTW, the whisking is important, as is not overcooking it in the microwave - so no longer than 15 seconds each time : )

"You're better off without the Trader joe's hollandaise- terrible and unnecessary ingredients."

Really?? Clarified butter, egg yolks, lemon juice, hot sauce, Dijon mustard........doesn't sound too terrible or unnecessary to me. Especially in the quantity normally consumed.

IMO, people get far too focused on the perceived evils of prepared foods.....some are; many are not. And it is always a matter of personal choice.

I make "blender hollandaise"...a la Julia..
3 egg yolks...room temp in the blender, dash of cayenne or tobasco

zap to mix
2 T fresh lemon juice...pretty much the juice of half a small lemon
Zap again
Melt a stick of butter until just bubbles and with blender running pour the hot butter into the egg, lemon mix...add a picch of salt of your butter isn't salty enough.
The one caveat is if your butter is too hot it will cook the eggs too much...butter should just begin to bubble.

And leftover hollandaise keeps well....just rewarm a portion in a custard cup set in a dish of hot water...stir and done!

Trader Joe's hollandaise:

INGREDIENTS

clarified butter (butterfat [milk]). water, butter (cream [milk], natural flavor, annatto [for color]), egg yolk, enzyme modified egg yolks, canola oil, lemon juice concentrate, hot pepper sauce (distilled vinegar, red pepper, salt), cultured dextrose (for freshness), pectin, carrageenan and locust bean gums, dijon mustard (distilled vinegar, water, mustard seed, salt, white wine, citric acid, turmeric, spices). contains milk and eggs.

absolutely your right to eat processed food, I'll pass- the real thing with no preservatives or unnecessary thickeners is just too easy to make and tastes so much better!

" the real thing with no preservatives or unnecessary thickeners is just too easy to make and tastes so much better!"

That is just a matter of opinion :-))

Really it is....see my recipe above...

Sorry but I find just heating up or nuking an individual serving of TJ's hollandaise to be far easier and faster than making from scratch. And it tastes no different from homemade.

So, really it isn't :-)

btw, I have made Hollandaise sauce myself many, many times. I just do not choose to do so any more for just myself.

@gardengal48 (PNW Z8/9) , I'm with ya. We eat Eggs Benedict so rarely, and generally it's just me and hubs, so I wouldn't make it from scratch either.

I've never had Trader Joe's hollandaise but I may get it next time I'm there. Love a lot of TJ's items.

@martha scott - the eggs look delish! but I've never heard of Wolferman's english muffins. Wonder if we even carry them here.. will check.

Ellie, it has been discontinued at all my local TJ's so not sure if even available anymore. Too bad, as I used the last of it yesterday on eggs benny.....and enjoyed every bite!