Going out to brunch is one of the nicest treats I know. If eggs Benedict are on the menu — or in the buffet line — chances are that I’m going to make a beeline for a serving. It’s so decadent. So delicious. With so much fat, it’s kind of naughty, too.

And, like many brunch-goers before me probably buzzed from one too many mimosas, I thought, “Hey I should be able to make this at home.” Fast forward to me madly stirring a bowl of scrambled Hollandaise. The sauce was broken and, in all honestly, I cracked a little, too.

Since that maddening day, I was determined to figure out how to avoid those mistakes.