I learned a few things this weekend. 1.) Eggs Benedict should be against the law. I’m convinced of it. I mean, the whole dish is just butter, eggs and bread.  Amazing. 2.) Making Hollandaise sauce the “right way” will make you whisk to the point where your arm might fall off. 3.) Losing an arm is worth it. For three consecutive Saturdays I went to my favorite brunch spot and got this dish; Eggs Benedict with Portobello Mushrooms.  But, this past Saturday I was 3,000 miles away, so I tried to make it. Can I be honest? Making hollandaise sauce made me kinda angry. I tried (and then failed), my dad tried (and then failed) and since my dad refuses to give up, he watched four youtube videos about hollandaise, read three different cookbooks and then finally reached amazing, buttery success.. You’re gonna need to start by making clarified butter. Super easy. No big deal. Just melt the butter and then skin off the white stuff.  It’ll start looking like this: And then it’ll turn into this: Then you’ll whip up your eggs yolks (in a double-boiler over simmering water) until they’re pale, frothy, and thick. And then you’ll add the …

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