Deep Fried Hollandaise - A Culinary Thneed

New York Chef  Wylie Dufresne managed to make a version of Eggs Benedict (pictured above - I kid you not) with breaded cubes of deep fried Hollandaise Sauce.  I have no idea what possessed him, but it's done using a couple a stabilizers from commercially processed food.  In Dufresnes defense, these two bites of EB are served as an appetizer, not an entree.  I wonder if his next appetizer will be miniature Turduckens made with Cornish Hens, Quayle and Squab.