Susan – I love the Hollandaise, in fact, it might be my favorite part (after all, it is what separates eggs Benedict from the myriad of other egg dishes that exist in the world). I hope you’ll give this recipe a try—I don’t think you’ll be disappointed!

NP – I wish I were waking up to these tomorrow also! Too bad I’ve already made them for the week!

Lydia – Good question. You could definitely assemble these the night before, but not altogether in one pan. Here’s what I suggest—make everything ahead, except the sauce and toasting the English muffins. Go ahead and precook the bacon, the eggs & the shrimp and make (or buy) the pico de gallo—but store them separately in the frig. You can rewarm these first 3 elements easily in the AM (the bacon & shrimp in the microwave and the eggs in a bowl of warm/hot water). Toast the muffin halves while you make the sauce and reheat the bacon, eggs and shrimp. This dish will then assemble in a snap, causing little to no problems or extra work.

Mike – I love it! The double-take from a passer-by! Go ahead, make this and spoil her. Trust me, she’ll thank you for it.