In this episode of Dessert Person, Claire walks through every step to making restaurant-quality Eggs Benedict at home using Vital Farms eggs, smoked salmon, fresh asparagus, and a silky homemade hollandaise sauce. From clarifying butter to building a rich sabayon with egg yolks and water, Claire breaks down the techniques behind a smooth, stable hollandaise. She also shares how to perfectly poach eggs with tender whites and jammy yolks every time, along with tips for timing and assembly so everything comes together warm and balanced.