We can all agree that the rich and creamy Hollandaise is what makes or breaks a good eggs benny, so we whip ours up using traditional methods; whisked by hand and emulsified over a double-boiler. Sounds complicated? It's not.

Add about an inch of water to a small pot, and size up a mixing bowl (heat-safe) that fits snugly in the pot without coming into contact with the water. Set the bowl aside and start bringing the small pot of water up to boil. Separate two egg yolks into the mixing bowl and add in 1/2 tsp of white wine vinegar (you can reduce this or omit altogether if you're not a fan of too much acidity).

Once your water is up to a rolling boil, place the bowl over top and start whisking the yolks until they start to pale in colour (anywhere from 30 seconds to a minute or two). Make sure the bowl isn't touching the water, or you may end up having scrambled eggs for breakfast instead!

Slowly start adding the melted butter while continuing to whisk rapidly. Once all the butter is combined, add in the lemon juice and continue whisking until the sauce thickens slightly (enough to coat the back of a spoon). Add in the salt, pepper, cayenne, and give it one more stir. Set the sauce aside.

Note: If the sauce becomes too thick by the time you're ready to dress the egg, add in a teaspoon or two of hot water and stir to reconstitute.