As Sheldon once did with Penny in the Big Bang Theory using chocolate, perhaps this is a similar thing.

My lovely husband picked me up at 01:30 this morning, so I decided to make breakfast in bed.

When we were in the US earlier this year, we had breakfast at this amazing place in San Diego, Snooze.

Look at his happy face.

He had Eggs Benedict, Eggs Fiorentine,…. and loved them, so I decided to give it a whirl!

The most complicated part is the Hollandaise sauce, but I found this fairly simple recipe on BBC Good Food. (p.s. excellent website, many many recipes, and all very well tested and reliable!)

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Hollandaise Sauce Recipe – taken from BBC Good Food

Ingredients

125g butter

2 egg yolks

½ tsp white wine vinegar or tarragon vinegar

pinchsalt

splash ice cold water

lemon juice

cayenne pepper

Method

1. Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
2. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

Hollandaise done.

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To make eggs Benedict, toast 2 muffin halves, top each with a slice of warmed ham, a poached egg and spoon over a generous helping of hollandaise.

Eggs poaching…

And fully assembled! They sort of look like boobs.

Not quite as good as Snooze… But the thought was there!