Like the sauce we had on our trout the other day, a hollandaise sauce makes breakfast-for-dinner much more special. Here: Soaked wheat bread toast, poached eggs, and the blender hollandaise sauce from Joy of Cooking. So easy, it takes longer to melt the butter than it does to make.
Two fresh egg yolks
juice of one lemon
a dash of salt and pepper
1/2 cup butter – melted.
Put the egg yolk in the blender, turn it on medium, and slowly pour in the melted butter- taking maybe a minute to pour in the half cup. Then add the salt, pepper, and lemon juice. It will thicken as it cools.
I love having leftovers (we usually don’t) -I use it as a spread in sandwiches the next day.