I already have a wonderful no fail Blender Hollandaise Sauce on my site, but when I made my Eggs Benedict Breakfast Casserole the other day I wanted to make an Easy Hollandaise Sauce that used cooked rather than raw eggs. (Just a note on the color – the eggs I used were organic and made a very deep, bright Hollandaise; the color can vary depending on the color of the yolks you use.)
My Easter this year looked quite a bit different than usual! It’s not the first time I’ve ever spent a holiday alone but it was the first time I’ve felt so isolated! That was until I realized that it was probably a pretty strange and weird holiday for most of us in the US and the world…so I know I’m not alone in this! Rather than a big ham, I had this beautiful brunch dish: Eggs Benedict Casserole. Since it was just me, I only made and photographed a small pan of it. The recipe, below, is for the full version.
Do you know what my favorite breakfast in the whole world is? Hint: Classic Eggs Benedict. Ok, so I just straight up told ya. That’s because I don’t like to mess around in the morning. Just gimme my Eggs Benedict and I’m happy. And don’t talk to me.
I think Hollandaise must be what the angels eat…Perhaps we earthlings aren’t meant to eat it at all, or if we do indulge, it should be done so sparingly and seldom.
Sometimes I’m possessed by food jealousy – I think it might happen to a lot of people who are on a budget. They hear about a friend’s restaurant dinner, see a gorgeous meal in a magazine, or maybe they watch Tyler Florence. Darn you, Tyler! Darn you and your belly of fresh Atlantic salmon that would be so perfect for Mother’s Day!