Awhile back I wrote about my first attempt at making eggs benedict, then my first taste of a real eggs benedict from a diner, and now it's back again!

Breakfast week in cooking class was a blast! Class starts at 9am and finishes at noon so it's not even close to being too late for breakfast. It could be 6pm and STILL not be to late for breakfast but that's besides the point!

Starting off, we team had to make an omelette and a perfect egg over easy. We hit crunch time and my team only made one omelette (a tiny bit brown on one side but nice and soft on the inside). But we each made our own egg over easy. I'm just gonna brag here a little and say mine was perfect! (I'm patting myself on the back right now as I right this - not really but shhh) I got the perfect flip on the egg so that the white cooked just a little and the yolk didn't break or overcook. I'm super proud of myself!

Back to the Eggs Benedict! This one came out much better than my first one and was much more traditional. Toasted english muffin, slightly browned canadian bacon, and a poached egg on top! I guess the excitement is in the hollandaise sauce...

For this I whipped 4 egg yolks with 1tbsp of water in a metal bowl. I placed the metal bowl over a pot of boiling water (make sure the bowl isn't actually touching the water, that would be too hot for the eggs!) and I stirred the eggs to heat them up a little. Then I took it off the heat and my lab partner slowly added a cup of clarified butter while I whipped the mixture (Yes. Use clarified butter. It makes a difference and it'll taste better that way!) until it was blended together. Then we added 1 tbsp of lemon juice and seasoned it with salt and cayenne pepper to taste and voila! incredible eggs benedict! (We added more hollandaise sauce after I took the picture. Just cover those eggs, they like it that way.)