Here are some helpful Notes for making this delicious Eggs Benedict recipe:
The trick is to start the dish with confidence. You’ll want to work quickly and efficiently so that when it’s time to assemble, all of your components are of the proper temp. That is a huge thing that can ruin this dish; the temperature being off, and overcooking those eggs, oh, and having your sauce separate.
Not feeling confident about your sauce? There are some pretty good Hollandaise packets in the spice section at your grocery that are pretty good. I’ve also seem some in a jar. Not all are good, so it’s just a trial and error. Which, in that case, you might as well trial and error by making it at home: Quick Blender Hollandaise Sauce.
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Source: Mary Carter