Don’t bother me with your Sunday Brunch Buffets.  When I’m on vacation, this is my favorite  – classic Eggs Benedict.  I would like to pass on to you absolutely the best instructions I have found concerning how to make a really small batch of Hollandaise sauce, so you can have your own Eggs Benedict (any style) any time you want to.  You’re still going to have more Hollandaise than one person should reasonably eat, so maybe you should invite a friend over for brunch, eh? It’s soooooo worth it!

Click Here  to learn how to make Hollandaise. This information is from the trusted advisers at Serious Eats, and it has both written instructions and a video for those of you who are visual learners. Just remember to heat your butter up as hot as you can without burning it — and if it browns little, the sauce will simply be extra tasty.

If you don’t know how to poach an egg, you can visit the Serious Eats website and follow their instructions for that too.

The only alteration I make to the classic presentation is that I cut up my back bacon or ham so that the egg yolk can easily filter through into the craters of the English Muffin, rather than flowing wastefully onto the plate where it becomes cold and unattractive (although mashing it up with pan-fries can take care of that little problem).  Don’t forget to warm your plate!