eggs jenedict

For our anniversary, I bought a jar of delicious Maille Hollandaise sauce as a treat for Eggs Benedict. Two weeks later, I'm still mainlining the sauce - using it at any possible occasion. A modified version of ol' EB has been my favourite:

Eggs Jenedict
(serves 1)

1 slice of bread, toasted
1 sliced of cheddar
1 egg,
1 big ol' scoop of Hollandaise
1 tbsp salted capers

Toast the bread. Top with the cheese and broil/grill for a couple of minutes.

Poach the egg. Remove from the water and ensure all excess moisture has dripped off. Place on the cheese toast and top with hollandaise and capers.

Now obviously I could just as soon smear the sauce on my legs - though I wouldn't get to taste its wonderful goodness. And over the years, Mock Hollandaise Sauce has worked extremely well. Here's my variation on a South Beach recipe for it; it's a good 'un:

Mock Hollandaise
(serves 2)

1 egg, whisked
1 tbsp olive oil
1 tsp fresh lemon juice
1/2 tsp Dijon mustard
dash ground red pepper

Combine the egg and the olive oil in a Pyrex jug.

Microwave on low (20%) for 1 minute, stirring once halfway through cooking, until the mixture is softened.

Stir the lemon juice and mustard into the egg mixture.

Microwave on low for 3 minutes, stirring every 30 seconds, until thickened. Stir in the pepper.

If the mixture curdles, use a hand blender on it for 30 seconds, until smooth.