Poached eggs with asparagus and hollandaise sauce is a classic springtime dish that brings together bright seasonal flavors with elegant presentation. Tender green asparagus pairs beautifully with delicately poached eggs, their golden yolks acting as a rich sauce of their own when broken open. A velvety Meyer lemon hollandaise adds a citrusy lift, balancing the...Read More

Hollandaise is a tangy-lemony sauce that is delicious drizzled over young, tender spring veggies and is also the classic sauce for eggs benedict. This blender version is fool proof! INGREDIENTS: 6 egg yolks 4 tablespoons fresh lemon juice 1/2 teaspoon salt Pinch white pepper or cayenne 2 sticks unsalted butter (8 ounces), preferably Plugra or...Read More