Well, I recently discovered that I can make and eat Eggs Benedict every day, or at least most days. However, like all things, I change and modify how and what I do to make it. For instance I prefer to use a fried egg (over easy) instead of a poached egg.
The toughest part I found is reviving the Hollandaise sauce that I have stored in the fridge. So far it still doesn't come out as nice as fresh made, but I have learned a few things. The first is low heat, heck, I don't even turn the heat on the stove on, I use the residual heat from frying the bacon and eggs, and even then, it's only on that element for around 30 seconds. Just to warm it up a little.
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