Someone's in the kitchen...cooking for me!

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I don't know about you but, although I adore cooking, it's always nice to have someone cook for you. Especially when they make one of your favorite meals, just because you mentioned it.
Yesterday Hubs and I were talking about our favorite breakfast meal. I said that mine was eggs Benedict. I've always had a weakness for eggs Benedict. Although I usually can't resist ordering it when we go out for breakfast, I rarely make it at home. It's one of those things that just tasted better to me when someone else makes it. This morning when I came into the kitchen, Hubs had out the Joy of Cooking cookbook and was looking up hollandaise sauce. He said he was going to make eggs Benedict for me. "Really? Why? I asked" His answer: "Because you said it was your favorite breakfast." Awww isn't that cool!
So he made hollandaise sauce and I poached eggs. He put it all together with a little ham and it had to be one of the best breakfasts, ever! Thanks Hubs! Love you and not just for your mad cooking skills!

Eggs Benedict

2 to 4 servings

Prepare and drain well, and keep warm: 4 Poached Eggs
Place on warmed plates or a warmed serving platter: 2 English muffins, split, toasted, and buttered.
Cover with: 4 thick slices ham or Canadian bacon, warmed
Top with the well-drained eggs, then top the eggs with: 1⁄2 cup Hollandaise Sauce or more if desired.
Serve immediately.

Hollandaise Sauce

source: Joy of Cooking

Generous 1 cup

Melt over low heat:
10 tablespoons (1 1⁄4 sticks) butter
Skim the foam off the top and keep warm.
Place in the top of a double boiler or in a large stainless steel bowl:
3 large egg yolks
1 1⁄2 tablespoons cold water
Off the heat, beat the yolks with a whisk until light and frothy. Place top of the double boiler or bowl over—not in—barely simmering water and continue to whisk until the eggs are thickened, 3 to 5 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl and whisk to cool the mixture slightly. Whisking constantly, very slowly add the butter, leaving the white milk solids behind. Whisk in:
1⁄2 to 2 teaspoons fresh lemon juice
(Dash of hot pepper sauce) (Hubs used a very generous dash)
Salt and white pepper to taste
If the sauce is too thick, whisk in a few drops of warm water. Serve immediately, or cover and keep the sauce warm for up to 30 minutes by placing the pan or bowl in warm (not hot) water.