This recipe happened completely by accident, but was one of the best mistakes I've made in the kitchen.

My Mom loves eggs Benedict – so for her birthday a few years ago, I decided I wanted to make beautiful brunch to celebrate with the family. 

The only issue is that I couldn't get the hollondaise to congeal – it could have been the eggs, the temperature of the butter – no matter what I did, (and after three attempts) – it wasn't working out. I eventually gave up, and mixed everything together. 

It resulted in the fluffiest, most decadent scrambled eggs that tasted just like eggs Benedict without all the hassle.

What you'll need (to serve 2):

4 eggs

Juice of 1 lemon

1 cup of butter, melted

1 tablespoon of tarragon 

Salt and pepper to taste

Whisk all ingredients together, and then scramble in a very hot pan. It'll take a little longer than typical as you want all the liquids to evaporate.

Are you going to try it out this weekend?