behold the power of eggs

 the Librivox audiobook of the week to put you to sleep is a recipe book: the many ways for cooking eggs.

or read it on line.

this is interesting: if you like Eggs Benedict, here is the recipe on how to make Hollandaise sauce.

ENGLISH DRAWN BUTTER
    3 tablespoonfuls of butter
  1/2 pint of boiling water
    2 tablespoonfuls of flour
  1/2 teaspoonful of salt
    1 dash of pepper
Rub two tablespoonfuls of butter and the flour together, add the boiling water, stir until boiling, add the salt and pepper; take from the fire, add the remaining tablespoonful of butter and it is ready for use. It must not be boiled after the last butter is added.

PLAIN SAUCE HOLLANDAISE
Make English drawn butter and add to it, when done, the yolks of two eggs beaten with two tablespoonfuls of water; cook until thick and jelly-like, take from the fire and add one tablespoonful of tarragon vinegar or the juice of half a lemon.

and much lower down, the recipe for Eggs Benedict:

EGGS BENEDICT
Separate two eggs. Break the yolks, add a cupful of milk, a half teaspoonful of salt, one and a half cupfuls of flour and a tablespoonful of melted butter. Beat well, add two level teaspoonfuls of baking powder and fold in the well-beaten whites. Bake on a griddle in large muffin rings. Broil thin slices of ham. Make a sauce Hollandaise. Chop a truffle. Poach the required number of eggs. Dish the muffins, put a square of ham on each, then a poached egg and cover each egg nicely with sauce Hollandaise. Dust with truffle and serve at once.

or you could go to Youtube and watch how to do it.