I can’t think about Eggs Benedict without thinking of my children. We enjoyed this delectable breakfast every Sunday morning for years. As a matter of fact,  I’ve kept this Hollandaise sauce recipe for more than 40 years. I’ve taught the recipe in cooking classes, and made this complicated looking dish with ease. It just takes a little patience to make someone very happy with a tray of this for breakfast. Add fresh fruit, coffee and juice and you can have a wonderful, Southern Sunday morning.

The recipe is pretty easy. You place the toasted English muffin halves on a plate. Add sautéed Canadian bacon or thick slices of ham to the top of the muffins. Add a poached or steamed egg to top of the bacon or ham slice. Cover with Hollandaise sauce.

Poached Eggs

Add a couple of tablespoons of vinegar to water in a 10-inch skillet. When the water starts to simmer, break the egg into a cup and gently slide it into the simmering water. Cook the egg/s until the white is done and the yolk is still soft. Remove the eggs with as slotted spoon and place them on a plate lined with a clean cloth or paper towels. Trim the white part of the egg to make it neater. Note: Have your Hollandaise sauce ready as you put the eggs in to poach.

Hollandaise Sauce

4 tablespoons cold butter, cut into cubes

2 egg yolks, slightly beaten

4 tablespoons butter, melted

1 tablespoon lemon juice

pinch of salt

Cayenne pepper to taste

Put the cold butter and egg yolks into the top of a double-boiler over hot water set on medium-low heat. Do not let the water boil. Stir or whisk until butter melts. Very slowly drizzle in the melted butter, whisking while you pour. Whisk until the mixture thickens. Add the lemon juice, salt and cayenne pepper. Stir. Spoon the sauce over the eggs.