This morning I realized how much Big Daddy had been upping my cooking skills.

I made Hollandaise Sauce before I even had my first sip of coffee!

Hollandaise Sauce is one of those things most people never attempt. They think it’s fancy and difficult. I was one of those people until I got involved with My Home Bistro. It can make you want to stretch your wings. For Howard’s birthday, I decided to make him Eggs Benedict. And Eggs Benedict requires Hollandaise Sauce.

Big Daddy talked me through it, and I did it.

It wasn’t even that difficult. This morning, before coffee, I realized I knew what to do even without consulting my Recipe Card. You separate an egg, toss the yolk into a small mixing bowl. Here I was, separating an egg before coffee. I had to laugh at that.

You add a pinch of salt and a squeeze of lemon juice to the yolk.

Then you melt 1/4 cup butter in a saucepan. I used the same saucepan I would use in a few minutes to poach the eggs.

Take the hot melted butter and whisk it slowly… slowly … into your egg yolk. Then place your mixing bowl in a bigger bowl with a couple of inches of hot water. Put a cover on it — I used a plate. That keeps it warm.

Then you cook your bacon, poach your eggs, and toast your English muffin. When everything’s assembled — toasted muffin half, bacon, and egg, bottom to top — you spoon some of your Hollandaise sauce over it.

Then I made my cup of coffee and sat down to enjoy.

Fifteen-minute Eggs Benedict, from scratch.

Easy enough to make before coffee.

Things like this make life fun. Thank you, Big Daddy!