I've always been intimidated by Eggs Benedict - but I've always wanted to try making it. If you've seen the movie "Julie & Julia" you can understand why I would be nervous to try making this dish. Basically the poaching of the egg is typically what is thought of as the most difficult part - but that actually wasn't what went totally wrong. What went wrong for me was the hollandaise sauce. Which is why I call this "Eggs Benedict - almost" - because the hollandaise sauce didn't thicken like it should have. But for my first time attempting Eggs Benedict...I guess it wasn't ALL bad. I think my issue was that the recipe I followed was for 12 people, and since I only made it for 2 people, I had to cut the recipe into weird fraction amounts of ingredients. I think maybe I put too much water in the hollandaise sauce, but it still tasted fine - so hopefully next time I can get the amounts correct!
Here is the process...
Making the Hollandaise Sauce (or trying!)
Cooking the Canadian Bacon
Poaching the Eggs
Chop the chives
Voilà! Eggs Benedict - almost...
Source: Adapted from Sprinkles of Parsley