Eggs Benedict are not really for a novice cook
The tricky part is poaching the eggs.
And the even trickier part is making the Hollandaise sauce correctly. It can be a lot of work to make from scratch.
I have found a pretty fair tasting already prepared brand that I use whenever I get the urge for this treat.
In a pinch, I have fooled several people with discerning taste by making "mock Hollandaise sauce".
Just take about 6 Tablespoons of Hellman's Mayo (MUST be Hellman's) add the juice of about 1/2 lemon and a drop or two of yellow food coloring. I actually got this idea from a chef.
It's not the real thing, but like I said it has fooled some people .
....my get-up-and-go musta got up and went....