No eggs Benedict would be complete without some killer hollandaise, a creamy French sauce made of egg yolks, lemon juice, and butter. While the basic recipe for hollandaise is pretty simple, you can take your eggs Benedict to the next level by adding nutty brown butter to your sauce in place of regular butter.

When you gently cook unsalted butter in a saucepan until it begins to foam up and turn brown, you end up with brown butter, a nutty, savory, fragrant secret ingredient. Once the brown butter hardens up, it behaves the same as regular butter, so incorporating it into your hollandaise sauce is as easy as it gets.

Add warm brown butter into your whisked eggs and lemon juice a little bit at a time, to prevent the hollandaise from separating. Brown butter keeps in the fridge for a week or in the freezer for three months, but it's likely to disappear faster than that, especially if you pair it with miso to add more flavor to your sauce.