Whenever I go out for brunch, no matter what’s on the menu, I usually go for eggs benedict of some kind. This is because I absolutely adore what hollandaise sauce does to the flavor of my breakfasts. And since it’s a pretty difficult sauce to make, it’s a treat to order it at restaurants. However, it looks like there’s now an easier way to make this delicious sauce that doesn’t require slowly heating eggs with a double broiler. All you need is some help from your trusty blender. Food & Wine shows us how it’s done!