Eggs Benedict

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For once, Sandra did not put her pantry "envelopes" to good use. I would just substitute a hollandaise packet from the grocery store. Costs a tad, but then "no worries" for those with raw egg issues.

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All I can say is THANK GOD FOR ELASTIC_WAIST PANTS!!

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Yummy! But, as Erik has noted, the directions on line here at FN dot com omit the step about the double-boiler! On TV, Sandra gives her processed mixture a 2-3 minute turn in a slow double-boiler set up. Slow meaning just boiling enough to heat the top bowl and my guess is that this step was added to avoid the outcry of the many who would warn about eating uncooked egg yolks!
Cooking the processed mix just a tad will not be enough to kill off any contamination, IMO. If this bothers you, then true Hollandaise Sauce should not be on your wanna eat list. Fresh egg yolks make for THE great sauce and this recipe makes a great sauce.

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I see from the instructions listed that one step was left out from the show that I saw.

After you blended the egg yolks in the butter, you transfered the hollandaise to a pot on the stove and continued to double boil the sauce for a period of time.

How long is this done for?

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Gosh darn it, this recipe has so many steps to complete. I opted to change it up a little bit. I threw all the ingredients into my blender along with about 1-1/2 cups of (Sandy's favorite vanilla vodka and a handful of ice cubes and gave it a big whirl. Voila, an Eggs Benedict Breakfast surprise. Yum!

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I could never get my Glen to eat Eggs Benedict until he happened to sit down in the living room during your cooking demonstration. When you were done he said very enthusiastically "I'd eat that." So that's his birthday celebration breakfast. (he turned 72.