Un oeuf is never enough

What shall I make for dinner? Something quick and easy, perhaps. Let's flick through the pages of Fresh Everyday and see what catches my fancy. Oooh, eggs benedict with smoked salmon and hollandaise sauce, with a side of lemon roasted sugar snaps -- the original recipe says asparagus but asparagus is one of those detestable vegetables beginning with a (see also avocado and artichoke) and I refuse to touch it. And it says here that the hollandaise sauce is a foolproof blender version: even better! Love eggs benedict!

What did I learn from tonight's culinary adventure?

Trying to toast 4 slices of bread while poaching 4 eggs, trying to plate up some salad and sugar snaps, opening a packet of salmon, and making hollandaise sauce, foolproof or not, is NOT easy. It is therefore something to make on a lazy Sunday morning, not when you've just come in from a yoga class where you did lots of inverted postures and thus are depressed because you've spent lots of time with all your flabby bits rushing unattractively towards your face.

Foolproof blender hollandaise needs a small blender with an access funnel. I have a large blender with an access funnel and a small blender without. Result? Most of the egg yolk sits under the blades of the blender, giving a very thin sauce.

The way to make poached eggs is to put them into gently boiling water and then ignore them while you run around the kitchen like a headless chicken trying to finish off everything else and prevent the toast from burning (see above). When you remember them, cut round the thickest part of the white and ignore the floaty tentacles; they'll look just fine.

Foolproof blender hollandaise thickens up on cooling and is delicious as a dip for toast. Note to self: make sure the butter is not so hot next time when blending.

Roasted sugar snaps are wonderful. In fact, it's hard to think of a green vegetable that wouldn't be improved by roasted with oil and lemon.

One poached egg is plenty -- I'm stuffed.