Eggs Benedict has always been my favourite breakfast, however it has been a dish I have never made myself until now. Partly because of how difficult people told me it was to make. However I was inspired to make it myself after trying it at a cafe (Bar 163) in Egham.

So I started by searching the Internet for the best recipe and as before I ended up on Delia Smiths website you may have seen my earlier article about making poached eggs (another difficult thing to cook). I soon discovered from reading the notes about her recipe that the main issues with making the Hollandaise  Sauce to go over the poached eggs is.

• Stopping the sauce from curdling
• Keeping the sauce warm while you are poaching your eggs (without it curdling)

I found the best way for this was to follow Delia's recipe for Hollandaise sauce however when it came to melting the butter to blend with the rest of the ingredients I followed Delia's other recipe on how to poach an egg. As soon as the water started to simmer for poaching the eggs I started to melt the butter for the Hollandaise Sauce and put the eggs in to poach (this doesn't take long), at the same time I put the bread in the toaster. As soon as the butter was melted and simmering I turned the food processor back on (this contains all the blended ingredients as per Delia's recipe for Hollandaise Sauce) and poured in the melted butter (very slowly). Then I turned my attention back to the poached eggs but left the blender on to stop the sauce curdling. As soon as the toast pops up I placed the poached eggs on the toast and pour over the Hollandaise sauce from the blender. If you want you can flash the eggs under the grill for 20 seconds to give it that tinged golden look (this doesn't take long so be careful). And there you go Eggs Benedict!