On 2006-11-03, Dave Smith > wrote:

> only labour intensive part is making the Hollandaise, and that
> just takes a few minutes.

It's the prep that takes the time. Melt the butter, separate the
eggs, squeeze the lemon, measure adjuncts, etc. Mise en place is a
must to pull off hollandaise. But, worth every second. I cheat in
only one area. I quickly pan fry my eggs over easy. Same results,
less hassle. Though I can do it, there's just something that puts me
off about s/b eggs actually boiled in water.

nb