I’ve always kind of shied away from ol’ Eggs Benedict. I mean, combining egg yolks and hot butter whilst simultaneously poaching another couple of eggs to perfection is not the kind of stress I’m after on a Sunday morning. Who knows what the hell possessed me to give it a go a couple of weekends ago, but after a bit of trial and error I found a really easy way of whipping up the hollandaise sauce – and I even livened it up a bit with some lime juice and chipotle paste. Tada! Really easy, stress free and scrumptious Mexican Eggs Benny (…Benito?).