First time making Hollandaise Sauce

Since in the house we have lots of eggs and bought canadian bacon, I decided to make my version of eggs benedict. It was my first time making hollandaise sauce. You hear all the stories about how people say this is a hard sauce to make because if the butter does not emulsify well with the eggs it will just separate and you get a layer of butter and a layer of eggs. Not very appealing. I found a simple recipe (recipe below) that did not sound hard. Big suggestion, prep all ingredients before starting to make becuase you need to whisk the sauce constantly. (This I learned from stopping to melt butter then go back to see eggs were partially cooked and scrambled). Finally, after cleaning up my first try, I made it again. It was very easy all you need is a strong arm to whisk the eggs til pale yellow and thick. Then add salt and pepper to taste. Then take the egg mix off of the stove and slowly drizzle in melted butter until all incorporated. I put it back on the saucepan with simmering water to bring the sauce back to a thick consitency. Keep warm until ready to use.

Since I had unused egg whites, I decided to make an egg white omelete (this is beeter for you anyways). I used regular wheat bread instead of english muffin. Then cooked the canadian bacon for a minute. Added some blanched spinach for vegetables. Assemble: the toasted bread, canadian bacon, blanched spinach, eggs, then the hollandaise sauce. I made 2 of them. The end result was a creamy sauce and nice contrast with the salty bacon and nice green spinach.

Hollandaise sauce:

Ingredients:
2 egg yolks
salt and fresh ground pepper
dash of hot pepper sauce
1/2 cup (1 stick) butter, melted
1 teaspoon lemon juice

Directions:
1. Place egg yolks, lemon juice, and hot sauce in a metal bowl. Place bowl on top of a saucepan with simmering water. Do not let bowl touch the water. Whisk egg yolks until pale thick yellow in color. Add salt and pepper to taste.
2. Take egg mixture off of stove and drizzle in the melted butter while whisking to combine. making sure the sauce does not separate. Then return to the saucepan and whisk until thick again. Taste and add more seasoning if needed.

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