Measure Up: Eggs Benedict

Made Donya Luzee’s Eggs Benedict for brunch. The main challenge here was making my own homemade hollandaise sauce. It looked easy enough but turned out a little more complicated than I thought. I didn’t quite achieve that silky smooth consistency for the sauce. Mine ended up looking like scrambled eggs LOL sent photos to le chef and she said my hollandaise broke, either my heat was too high or too much butter was added at one time. She also gave me some pointers - when your sauce is thickening, remove the bowl from the pot so it doesn’t overheat and curdle. Perk number 431 of having a chef sister-in-law: getting feedback and pro tips!

It was delicious though! Clearly not by my doing. It’s all thanks to Ate Luzee’s recipe. This is probably my favorite Measure Up creation so far. Just gotta work on my execution. Again, updating this entry until I perfect my hollandaise sauce!