Eggs Benedict ~ almost...

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