Eggs Florentine with Hollandaise Sauce
Along with pancakes, waffles, French toast, omelettes, and eggs Benedict, eggs Florentine is an iconic brunch time staple. This recipe is perfect for serving a crowd on a lazy Sunday morning since there's enough sauce for eight people. See all egg recipes.
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The attempt to combine two liquids that do not normally mix with the aid of an "emulsifier" is known as an emulsion. Because hollandaise classifies in this category, it may take a few tries to get it right. Quite commonly, a hollandaise may "break," which means the two liquids separate, and your sauce becomes watery and alas, incorrect. To avoid this, the hollandaise must never get too hot, too cold, or have too much fat added at one time. To be safe, make your hollandaise right before you are about to serve it. Don't get discouraged; practice makes perfect...and perfect eggs benedict!
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Asparagus
If you have locally grown organic asparagus and good-quality bread, this is possibly going to be one of the most delicious combinations you have ever experienced. If you are in any way nervous about making hollandaise sauce (like most of us), then you will love my foolproof recipe!
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From the 10 Fitch Luxurious Romantic Inn (www.BnBFinder.com/10Fitch)
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lamb bacon
Try this lamb bacon benedict with duck hollandaise recipe perfect for any spring occasion.I make my own lamb bacon in this recipe, which takes 36 hours, but it’s an ingredient that is available from some specialty markets now. Feel free to purchase it, our recipe will yield roughly 20 pieces once sliced, if you’re feeling ambitious and have a lot of people coming over, take the challenge and make your own. It’s fun! — Marc Murphy 
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Eggs Benedict with Turmeric Brown Butter Hollandaise
Switch up your regular hollandaise sauce for this delicious brown butter turmeric one!Recipe courtesy of Eggland's Best. 
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Pan-Roasted Salmon with Lemony Hollandaise Sauce
Salmon is such a versatile fish that it can be cooked almost any way you like it — baked, grilled, or even made into cakes. But with a beautiful, fresh piece of fish, sometimes the best way to prepare it is to simply pan-roast the fillets until just-cooked. I like my salmon slightly rare in the center and perfectly pink and flaky on the edges, but there's nothing wrong with liking your fish cooked fully through. The hollandaise sauce adds a rich, buttery touch to this dish, turning the simple piece of fish into a decadent meal. Serve alongside asparagus (or whichever green you choose) and a hearty rice pilaf for a completely satisfying meal. Click here to see the New and Improved Farm-Raised Salmon recipe.
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Eggs Benedict
This prettily layered eggs benedict sits atop a freshly toasted bagel for an indulgent start to the day.This recipe is courtesy of Foodie Crush.
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3.5
As the Waldorf Astoria is one of the supposed birth places of the dish, it's no wonder that eggs Benedict continues to remain a staple on their menu today. Chef David Garcelon sticks to this basics with his recipe, keeping it simple yet indulgent. 
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I wanted to pump up the umami flavor of my classic hollandaise, so I added soy sauce, Worcestershire, and sherry vinegar. If I had pan drippings from a roast beef, I would whisk them in, too. I pair this with steak and garlicky fried potatoes. Click here to read more about sauces. 
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This California-version of eggs Benedict is from Sandi of All the Good Blog Names Are Taken.  
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