Etta’s, Tom Douglas’s seafood restaurant in Seattle’s Pike Place Market, often changes up the flavor of hollandaise by adding ingredients like chipotle or crab “butter.” But this simple, classic combo of lemon and dill never fails to satisfy. Make the hollandaise first and keep it warm while you poach the eggs. You can keep a bowl of hollandaise warm over a saucepan of hot, but not simmering, water. (Don’t let your hollandaise get too hot or it will break.) A great way to keep hollandaise warm without worrying about breaking it is to pour it into a thermos container.
For vegetarian eggs Benedict, omit the crab and add some sautéed wild mushrooms to each muffin half, on top of the wilted spinach.
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