Student Style Eggs B

When I started cooking, I tried to find simple recipes of things I ordered the most. Eggs benedict was one of the only meals that I legitimized eating out because it just seemed too hard. Hollandaise sauce seemed the most difficult. I have seen packages of hollandaise sauce mix, but that just seems expensive and will taste like the eggs benedict of bad restaurants (everybody knows good hollandaise sauce is the key ingredient in a good eggs benedict). So now I found a fabulous, fairly easy recipe from the Food Network (see below for its amazingness).

I didn't have English muffins at home, so I used Bisquick biscuits (the instructions for them are on the back of the box. I've found that adding a scoop of sour cream to the Bisquick and milk makes them more flakey. I also use a muffin tin to make sure they're a good size).

Since the Hollandaise sauce recipe uses egg yolks, I microwaved the egg whites in a glass measuring cup. (It was also way easier than poaching an egg!)

I was too lazy to put other stuff on the biscuit. But you can put bacon (chop it up before you cook it, so it will cook faster), ham, fried tomato, salmon or whatever else you want to make it even better.

Hollandaise Sauce (from the Food Network)

Ingredients
- 2 egg yolks
- 1 teaspoon fresh lemon juice
- Dash of hot pepper sauce
- 2 teaspoons water
- Salt
- Freshly ground black pepper
- 1 stick melted butter

Directions
In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, hot pepper sauce, and water, until pale yellow in colour. Season with salt and pepper. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.

The lemon juice is pretty strong. So be careful not to add too much! You can store the hollandaise sauce in your fridge and save it for the leftover biscuits or put it on some cooked broccoli later.

Maybe this isn't the same as eggs benedict ordered at a restaurant. But acceptable for now!