At the beginning of September, I visited the Daleys in Lake Mills. A small group of us had a lovely dinner and then built a fire and watched the belated fireworks (they were rescheduled from July 4th because of a burn ban). The next day, Mr. Daley treated us to eggs Benedict. I hadn't had that decadent treat since childhood, and that was at a Perkins. I'm not sure if that even counts since some of the party-goers said that restaurants often use a mix for the Hollandaise.
There are conflicting versions of eggs Benedict's origins, but at a basic level, it consists of two halves of a toasted English muffin topped with ham or bacon, poached eggs, and Hollandaise sauce. Hollandaise is one of the five mother sauces of French haute cuisine, and it consists of emulsified egg yolks, butter, lemon juice, salt, and white or cayenne pepper.
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