Fifty Before 50

After a small mishap of using the entire egg instead of just the yolk and finally figuring this out after the sauce didn't combine properly this attempt was near perfect. Ergo, the last. It was after my epic Hood to Coast run where I broke my 'Run 5k in under 30 Minutes' goal and we were finally at the beach. The place was the Seaside Worldmark and I was making Eggs Benny for the team (Beer Pressure). It was glorious. Check it out: Beer Pressure, Van 1 -- witnesses to the Eggs Benny joy.

Ok, this one sucked. Hands down. It may have been user error however, because the masses said it tasted good and they didn't mind the clumps <sigh>. Made it Christmas Eve morning as part of our early celebration and I was heartily disappointed. Can't quite remember where I got the recipe... online somewhere maybe?

Sorry Betty Crocker , but Julia Child could totally kick your butt in a celebrity cage match if your only weapon was your H ollandaise sauce recipe. Thanksgiving morning I decided to make Eggs Benny for me and the kids because, hey, who doesn't want to make an elaborate breakfast on a day full of elaborate cooking? So started Hollandaise attempt #2. ( read about my first ever attempt ) I pulled out my trusty bright orange, 1986 edition of the Betty Crocker cookbook and thumbed to the proper page.   Strangely, it was nestled up against the asparagus section. Please note, there is a microwave option. I made it per Betty's somewhat vague instructions. Topped my eggs, ham and English muffin. Dug in. Asked the kids their opinion. The foodie kids that they are, they had many: too lemony, good consistency, too salty Apparently, this one is to be struck from the book.

It was a quiet Father's Day Sunday after a busy week and I was craving eggs benny. I decided it was a perfect opportunity to attempt my first pass on making good Hollandaise sauce. I walked to the market and picked up eggs, english muffins, ham and potatoes and it wasn't until I was partway home and read a Facebook comment from my friend that I realised I had forgotten the butter. Doh! “First hollandaise attempt?? It’s easy…All you need is butter. Lots and lots of butter” So finally after nearly two hours of prep I was ready. I decided to start with an easy recipe [1] and chose Julia Child’s classic take on this saucy staple (recipe follows). The ingredients. Please note the packaged hollandaise sauce. It was purchased as a back-up incase I totally destroyed the one I was making. Wisking water and lemon juice into the eggs. I used my Grandma's double boiler for this and put the pot on the simmer element. Starting to thicken over the bath just th...