Oh how we love brunch. I know i've mentioned this several times now, but we really do. I recently had brunch with a friend and we both ordered the crab eggs benedict. I thought it was fitting I try to make it myself since we had discussed that making hollandaise was actually feasible (I've been intimated thus far).

I should start with the positive and say that the crab did not hurt me this time. Yay! I also did not drown the eggs while poaching, however I don't know that they came out any better than when they were drowned. They were much more slippery and the white seems to be a bit more slimy and didn't want to stay on top of the crab for very long. They were definitely not overcooked though and the yolk was perfection.

Now onto the not so great part. The hollandaise. I read the recipe instructions several times before starting the meal because I wanted to be prepared. It was mildly complicated and since I don't have a double broiler I opted for the bowl on top of the boiling pot. That worked fine. What didn't work fine was the whisking. Or maybe it was the temperature, or the timing, or something. I honestly don't know what didn't work. I made the sauce twice. Three sticks of butter and six egg yolks later the photos would've been identical had I taken a second set. The irony is both times the sauce thickened and then I saw the sauce turn into liquid. I have no idea what happened. I was whisking for the two minutes and I was trying to get an accurate temperature (I will be investing in a better thermometer) and I was whisking and whisking, and nothing. The second batch recovered enough to use it (first photo) but it does not look like hollandaise. Eric and I both noted that it tasted exactly like it should - thank goodness for that.