My husband always orders Eggs Benedict if we go out to breakfast so I decided to take to replicate one of his favorites. This is actually the first picture ever taken after I decided to start documenting my recipes. Since then, I have improved this recipe and through practice it has only gotten better and better.
My advice when making this recipe is to make sure you manage your timing on each component. You will be doing multiple things at once, which is why I chose to poach the eggs in a muffin tin so I would not have to worry about it. Also when it comes to the sauce, be patient! In this picture, the sauce is on the thinner side because I learned over time that it needs more time to thicken. Give yourself around 10 minutes with the sauce to make sure you get it to the thickness you like.
