This Breakfast Is Just Like Eggs Benedict (Except Actually Easy)

There's a reason thatclassics are classics: They're delicious, versatile, and always worth revisiting. I had a little refresher course in the making of one such classic, hollandaise, when I was styling food for an upcoming documentary about Julia Child's life. I did it the old-fashioned way—Julia's way—by hand, with a whisk, and I fell back in love with this hands-on technique. Instead ofrelying on a blender(which I've certainly done before!), it's so nice to be able to feel the subtle changes as the eggs begin to thicken the sauce, slowing your whisk with their satiny richness.

For me, part of this classic's appeal is the room it gives for adaptation and invention. For my homage to Julia's original dish, I've sneaked in a little mustard and a dash of cornstarch to help hold this most fragile of sauces together in a smooth and creamy emulsion. I like to use a saucier instead of a double boiler; its bowl shape and rounded bottom allow you to whisk freely, with no sharp corners to trap stubborn bits of sauce. And I'm giving you a break from poaching by usingjammy steamed eggs. Add a thick slice ofsourdough toastand plenty of crispy prosciutto, and you're all set. The billowy hollandaise stays mainly on top, but you can always go back in to mop up any sauce that lands on the plate. I like to think that Julia would approve.