If you go to brunch and immediately wonder, "WHERE'S THE EGGS BENEDICT?" I have great news for you: it's not that hard to make at home. The most difficult, make-you-scream part of homemade eggs Benedict is perfecting hollandaise, a notoriously delicate sauce that requires streaming in melted butter slowly, drop by drop, and whisking over a double-boiler. But I figured out there's a much easier way to do it using your friend the microwave. It takes less than a minute and comes out just as velvety, smooth, and decadent as classic hollandaise. Cream isn't a traditional ingredient, but it acts as a safety net to make sure your sauce doesn't break. As for the poached eggs? A little lemon juice in the water helps the eggs hold their shape and adds flavor, and my trick of poaching inside 3-inch cookie cutters allows you to make a few at the same time. Okay, so now do you promise you won't be intimidated by eggs benny? Try this so you can have a five-star brunch at home in your pajamas.
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