This has been Wayne’s traditional Father’s Day breakfast for many, many years, if not decades, and I’m surprised it doesn’t have its own blog post. Hollandaise Sauce does, though, and that’s the most important ingredient.

Eggs Benedict is not really a recipe, but an assembly. Place a toasted English muffin on your plate. Top it with a slice of warmed Canadian bacon, then a poached egg. Spoon on the Hollandaise sauce and sprinkle with paprika.

We don’t always have three of those ingredients in our kitchen, but we’ve discovered that other combinations are pretty good as well. Here’s one – Eggs Florentine. Another is to substitute leftover bacon-wrapped asparagus for the Canadian bacon. This one used broccoli and ham; it wasn’t my favorite, but it was still pretty good.