Friday's recipe (5/10/13) - Aimee Fortney's Mother's Day eggs be - WSMV Channel 4

Friday's recipe (5/10/13) - Aimee Fortney's Mother's Day eggs benedict

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This Mother's Day, no need to make reservations - make breakfast/brunch at home! Either a poached egg or a fried egg on top of a bacon or Canadian bacon topped English muffin and this easy hollandaise sauce. Happy Mother's Day to all of the Moms out there!

This is the way my husband makes hollandaise sauce for me and taught me years ago. It is easy, quick and delicious!

3 egg yolks
1 stick of butter, melted
Juice of half of a large lemon
pinch of salt
pinch of cayenne pepper

Place egg yolks in the blender.  On low, blend the yolks.  Slowly add the butter and continue blending on low.  Add the juice of half a lemon, salt and cayenne pepper.  Increase the speed for about a minute.  Serve on top of your poached or fried eggs, that are on top of either Canadian bacon or bacon topped English muffins.

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