When can two eggs and a couple of ounces of Canadian bacon actually satisfy significant hunger? WHEN THERE'S HOLLANDAISE ON TOP! :-D
Stunningly-Easy Blender Hollandaise Sauce
1/4 t. salt
1 T. lemon juice
sprinkle of cayenne pepper
1/2 c. butter
Whirl the yolks, lemon juice and seasonings in the blender for half-a-minute. Melt the butter in the microwave (or on the stove), and carefully heat it till very hot and bubbly -- if you don't keep an eye on it, it can boil over! With the blender running, slowly pour in the butter. It's done!
Hollandaise, like mayo, has the reputation for being a very capricious sauce -- and so it probably was in the day when the additions and beating were done by hand! But this sauce is a piece of cake if you have a blender -- I've been making it for decades. My son, at eight years old, once asked, "Cauliflower's for dinner? CAN WE HAVE HOLLANDAISE ON IT???" I was proud, when all their little friends thought Kraft Mac & Cheese was the ultimate sauced food....
The addition of the right herbs and spices turns Hollandaise into Béarnaise sauce. The additions of others makes this an infinite-possibility vehicle! If you've never tried it before, I hope you will now!