One can do just about anything with the incredible, edible egg. And at The Original, we’ll do an it however you want it—whether you want us to scramble, fry, baste or boil it. But while the egg is one of an omnivore’s most versatile dietary staples, it’s not an easy one to dress it up for the ball.

Unless, that is, one knows how to make a really good Hollandaise sauce. And we do.

Do we ever.

Eggs Benedict, most likely born somewhere in New England as the 19th century rolled into the 20th, doesn’t have a long list of ingredients. The recipe is comprised of only four: English muffins, ham, softly poached eggs and Hollandaise sauce.

One of France’s five mothers sauces (which was probably stolen from the Dutch), Hollandaise is likewise comprised of few ingredients, but it’s one of the fussiest, most obstinate sauces to render. In a way, it’s almost reluctant to be a sauce at all. It just takes a little culinary coaxing.

Sous Chef Brian Landry says our Hollandaise base is pretty standard. Like everyone else, we mix up a batch of eggs yolks, distilled white vinegar, salt and lemon juice. But our trick, he says, is pouring into that base a stream of vigorously hand-whipped, hot, clarified butter before emulsifying and simmering down what we’re certain is one of the best Hollandaise sauces around.

But don’t take our word for it. Take the words of your peers, or of the chefs who travel from Oregon’s coast just to get a taste of our Benedict. Because, without fail, each one of them every time tells his or her server, “These are the best Eggs Benedict I’ve ever had.”