I made this for Valentine’s Day brunch.
Obviously I’m a keeper.
This past October we went to Fantasy Fest in Key West, and during our trip I tried Blue Heaven’s famous Lobster Eggs Benedict. People come far and wide to eat there, so after waiting about an hour I tasted what all the hype was about.
My rationale: I’m not a boozer, so I might as well treat myself to some bloating and gastrointestinal distress (I have to word it that way, or else I get caught up in how delicious it was.)
Anyway, that October brunch left a lasting impression on me, so I wanted to replicate it- while still feeling good about my diet.
Is it weird that I didn’t binge out on crappy V-day candy until AFTER Valentine’s day? What’s up with that? Psychological issues, that’s what.
I actually botched the hollandaise sauce and the poached eggs at first. Hollandaise sauce in a blender? Who does that? Erg! Julia Child was laughing at me in her grave as I furiously uncluttered the stove to make it the proper way.
I also overcooked the poached eggs big time but then I perfected it. BUT I’ve always thought that poached eggs taste bland compared to delicious, salty, buttery fried eggs. So I decided on that for the final recipe. Plus it’s easier.