I just have to let you know, that you’re lucky to see a photo for this recipe. I hadn’t planned on blogging this breakfast, but these eggs were so perfectly delicious, that keeping them all to myself just seemed selfish. My boyfriend and I were enjoying a lazy Sunday morning, when I decided to treat him to eggs benedict, his favourite. I based my eggs benny off of Gordon Ramsay’s recipe, but I modified my ingredients for two people and created some shortcuts. The secret to hollandaise sauce is to watch the heat when you’re whisking the egg yolks – less is more – and to whisk those yolks as if your life depended on it, particularly when adding the butter. The result: soft poached eggs topped with a light, creamy, buttery hollandaise sauce, sitting on top of some crunchy bacon and a toasted whole wheat English muffin. We had breakfast on the balcony, enjoying the warm summer morning and sipping strong espressos. Perfect moments like these are what life is all about!