Easy Eggs Benedict, w/ Home-made Hollandaise

Had a craving for sauce this morning!! Since I used my last two spuds in the stew last night, I missed out on my hash browns.

Eggs Benedict is one of my absolute favorites.

Yum !

Yes please!

Blank, Could you post the sauce recipe please?

I almost stuck a fork into the screen that looks so good!

The girls don't eat it, so I found this to work for me, and like the buttery taste. I like that it is warmed up, and I'm not a fan of the raw egg blender recipes out there.

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl. Continue whisking until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the Eggs Benedict. Sprinkle some more cayenne or paprika over the food when serving

*If the sauce gets too thick, whisk in a few drops of warm water before serving.