Hollandaise Sauce

If I’m on holiday and a hotel offers me eggs benedict for breakfast, I’ll almost always order it. But I’d never make it at home.

I tell myself that this is because hollandaise sauce is notoriously easy to mess up. That I don’t want to go through the learning process only to make something inferior to what I eat as a holiday treat.

But maybe it’s just that my brain wants to keep eggs benedict as a signifier that I’m on holiday. That I can unplug from the world, stop thinking about work, and enjoy a leisurely breakfast with some creamy eggs and a long black coffee.

Maybe eggs benedict just has to remain “holiday food”, for me.