In the realm of egg cookery there are a lot of possibilities. A simple scrambled egg can spiral into an endless combination of temperatures, additions, and techniques that result in or are a party to a tasty meal.

When it comes to brunch there are a couple things that immediately come to mind and both of them are in this weeks recipe. I chose Hollandaise because it is a mother sauce that is absolutely essential to brunch. Whether is is Eggs Benedict or Bearnaise sauce with your steak and prawns, it just belongs at the table. This recipe should be easy to double if desired, although, you may need a bigger boat (bowl & pan). You can add any number of flavorings to your completed sauce to make it your own. I like to add Dijon mustard, coarse ground black pepper, and basil for example. You can also sub out the lemon juice for lime or orange and switch up the type of hot sauce. I also like to serve Hollandaise on the table for guests to add to whatever. Why hold back on brunch? Enjoy!
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