Christmas morning breakfast- need help

[WeHeartLabs]

Hi everyone... This year we have my parents and Grandmother staying here for Christmas Eve and morning so I want to make a nice breakfast for them.

My parents are Eggs Benedict JUNKIES...they will travel 300 miles to a B&B to try a good Eggs benedict. Now I realize this is not a dish for an amateur but I want to take a crack at it.
I found a great recipe...that isnt AS complicated as the "Real one"...it uses Pepp Farm puffed pastry- a product i LOVE and use a lot. Anyway...i need either a simple, EASY Hollandaise sauce recipe or the name of a good one I can buy- if there is any such thing? Not sure if the store bought would taste horrid or not.

Does anybody have one? Thanks
And if anyone wants the recipe I'd be happy to post it.
Im going to serve this with a nice berry fruit salad on the side.

[LarrytheLabs Mom]

Susan, I bumped a post someone had made months ago about eggs benedict.

Also, here is one I found in a Paula Deen cookbook. I don't know if you've ever made her stuff or seen her on the Food Network, but she's awesome. All of her stuff is SO GOOD, and usually easy to boot.

Paula Deen's Easy Hollandaise

1/2 cup (1 stick) butter
3 egg yolks
3 tablespoons fresh lemon juice

Combine the ingredients in a small saucepan and let stand at room temp until the butter is soft (45-60 minutes). Five minutes before serving time, place the saucepan over low heat, and stir constantly until the sauce thickens.

[LarrytheLabs Mom]

I just found another one too, in the Ultimate Southern Living Cookbook.

3 egg yolks
1/8 tsp salt
1/8 tsp ground red pepper
2 tablespoons lemon juice
1/2 c butter or margarine, cut into pieces

Whisk the first 3 ingredients in top of a double boiler. Gradually add lemon juice, stirring occasionally. Add about 1/3 of butter to egg mixture; cook over hot, not boiling, water, stirring constantly with a wire whisk until butter melts. Add another third of butter, stirring constantly. As the sauce thickens, stir in remaining butter. Cook until the temperature reaches 160 degrees, stirring constantly.

Remove sauce from double boiler; serve immediately. Makes 3/4 cup.

[MTI]

Add a bit of cayenne pepper, to taste, to the recipes that don't have it. Makes a world of difference.

Since it's an egg and butter emulsion, like mayo, serve it warm and right away and toss any leftover out within an hour or two.

[WeHeartLabs]

Susan, I bumped a post someone had made months ago about eggs benedict.

Also, here is one I found in a Paula Deen cookbook.* I don't know if you've ever made her stuff or seen her on the Food Network, but she's awesome.* All of her stuff is SO GOOD, and usually easy to boot.

Paula Deen's Easy Hollandaise

1/2 cup (1 stick) butter
3 egg yolks
3 tablespoons fresh lemon juice

Combine the ingredients in a small saucepan and let stand at room temp until the butter is soft (45-60 minutes).* Five minutes before serving time, place the saucepan over low heat, and stir constantly until the sauce thickens.

THIS is a keeper! I LOVE her recipes! Thank you SO much for this. It's for sure the one I'll try. I'll let you know how it goes. Thanks

[WeHeartLabs]

Add a bit of cayenne pepper, to taste, to the recipes that don't have it.* Makes a world of difference.*

Since it's an egg and butter emulsion, like mayo, serve it warm and right away and toss any leftover out within an hour or two.

ok...I'll remember to make it right before serving it then. Thanks a lot.

[Mirabella]

I make my hollandaise in the microwave with eggs, butter, dry mustard and half and half. After it is done, I put the leftover in the frig and it keeps for a long time - a week or two.