For the best Easter eggs, you need this simple hollandaise

[...] there's now no need to poach the egg (a scary undertaking all by itself).

Over the years I've made it every which way, with chunks of whole butter or melted butter or clarified butter, using a double boiler or a saucepan directly over low heat or a blender.

The lemon juice helps to keep the yolks from curdling, but you'll also want to keep track of how hot the egg mixture is becoming by sticking your immaculately clean finger into the bowl every couple of minutes.

[...] whole butter is roughly 15 percent water, and that water helps to keep the sauce from splitting.

[...] using whole butter results in a lighter and fluffier finished product than a sauce made with melted or clarified butter.

Dump the mixture into a measuring cup, wash out the bowl, drop in a tablespoon or two of hot water, then slowly add the split sauce to the water, whisking as you go, and watch with triumph as your sauce re-emulsifies.

Arrange the bread cubes on a rimmed baking sheet, then drizzle the melted butter over them.

Season with salt and pepper, then transfer to a strainer set over a bowl or sink and let excess moisture drip away.

Transfer the cups immediately to serving plates (they should lift right out), then top each with hollandaise sauce, a few toasted bread cubes and a sprinkle of herbs.

Nutrition information per serving: 360 calories; 280 calories from fat (78 percent of total calories); 32 g fat (18 g saturated; 1 g trans fats); 380 mg cholesterol; 540 mg sodium; 7 g carbohydrate; 1 g fiber; 1 g sugar; 13 g protein.

In a medium metal bowl, whisk together the egg yolks, 1 tablespoon of the lemon juice, the salt and 1 tablespoon water until the mixture is light and fluffy.

Set the bowl over a pot of barely simmering water and whisk constantly until the egg mixture is lemon colored, thick and almost hot to the touch.

Nutrition information per 3 tablespoons: 180 calories; 170 calories from fat (94 percent of total calories); 20 g fat (12 g saturated; 0.5 g trans fats); 140 mg cholesterol; 65 mg sodium; 0 g carbohydrate; 0 g fiber; 0 g sugar; 2 g protein.