Cooking From My Makeshift Recipe Binder II - Eggs Benedict

Homemade Salmon Eggs Benedict

D-e-l-i-cious!!! So Hollandaise sauce is actually not hard to make at all...after my first failed attempt of course (clearly, I don't know how to measure blocks of butter - really, who does?)
Wanna know what's in the sauce? No secret, lots of egg yolks, lemon juice and of course, butter. So fattening but yet soooo good :)
In my homemade version, I used a piece of whole wheat toast from a pack of sliced whole wheat breat from T&T, some frozen smoked salmon I had in my freezer, and the egg whites that I wouldn't let go to waste. All in all, it turned out fantastic the second time around.

Now i'm completely out of eggs, more than half a block of butter less and entirely satisfied.