Done properly, Eggs Benedict is a joy and a delight. After all, what's not to like? Muffin? Good. Ham? Good. Poached egg? Good. Hollandaise? Good.
And if the muffin is not sweet and perfectly toasted so it's both soft and crunchy, and if the ham is slightly salty, and if the egg is firm on the outside and runny within, and if the hollandaise is rich, buttery and ever so slightly vinegary - then you have a breakfast for champions.
My current hot tip for great Eggs Benedict is at Samphire in Whitstable, but it's true that The Wolseley and The Ivy both do an excellent one. It is, of course, possible to do it at home - and it can be delicious. But for me Eggs Benedict is one of those dishes that I prefer only to eat as a treat, and if I can have a glass of wine with it, so much the better.
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