Heretical Blender Hollandaise & Eggs Benedict
Melt a stick of butter over low heat. Place three egg yolks, the juice of one lemon, 1/4 tsp. salt, and a pinch of cayenne in your blender. With the lid on and the speed on low, very slowly drizzle in the melted butter. Blend until the sauce pulls together and thickens. Makes enough for 3-6 portions of Eggs Benedict. For Eggs Benedict, you'll want to poach 1-2 eggs for each person. Martha Stewart offers good directions here. Heat some ham slices or Candian bacon. Place the ham, then eggs on toasted English muffins. Pour hollandaise over eggs. If you only have 2 diners and have a bunch of Hollandaise left, you can always use it on veggies at dinner.