December 14, 2010  Daring Cooks’ Challenge: Eggs Benedict   This
was only the second time in my life that I’ve made Eggs
Benedict, which is a bit of a tragedy if you ask me. The first
time was in high school NFS (a.k.a. Nutrition and Food Science)
class. This heavenly concoction of melting egg, hearty ham, and
buttery hollandaise sauce served as a gleaming beacon of hope in
the midst of spice cakes made with tomato soup and poor food
sanitation practices. It allowed me to experience joy completely
unrelated to that which I felt from stealing illicit spices from
the teacher’s cart and rebelliously going off-recipe. The
instant that first bite hit my lips, I was transported into a
semi-conscious state much like that experienced by Remy in
Ratatouille that carried me away from the windowless angst of
high school.  In short, I was hooked. How could a person not be?
Eggs Benedict combines one of the greatest things on earth,
namely, gooey, semi-cooked egg yolks, and hollandaise sauce,
which is basically just more