Lazy Days of Hollandaise

Hollandaise is, to put it bluntly, terrible for you.

It's mostly egg yolks. The part that isn't made of egg yolks is made of butter.

No wonder it's so yummy!

We don't make it often, but every once in awhile we decide that breakfast should be fancy. It should include vegetables, and English muffins, and those tiny ham slices. But mostly... hollandaise.

(Yes, I know that for authentic eggs benedict I'd have to poach the eggs, not scramble them. But that's the kind of culinary rebel I am! Sometimes I just do what I want!)

The thing is, real hollandaise is a lot of work. You need a double boiler and significant patience, neither of which I have.

Eventually I read about a new way of making hollandaise - an easy, no-double-boiler-required way. Want to learn it, too? Here you go!

Ingredients:
2 egg yolks
1/2 T. lemon juice
a dash of mustard
a dash of hot sauce
1/3 cup butter

Directions:
1. Combine the first four ingredients in a blender (we use our Magic Bullet's blender attachment).
2. Melt the butter in a saucepan or the microwave until fully melted.
3. Turn the blender on low. Slowly pour the butter into the blender mixture until they are combined and thickened.
4. Serve over eggs benedict, asparagus, chicken or anything else you want to make super tasty!

*This makes enough hollandaise for two good eaters. If you're serving more than two, you may want to double or triple it!

Are you a fan of hollandaise? Why or why not?