Serving Waitsburg, Dayton and the Touchet Valley

Hollandaise Sauce and a Spring Eggs Benedict

With the warmer days and the first flowers blooming, my mind has turned to planning some springtime entertaining. A decadent weekend brunch with friends, full of lively conversation, and hopefully a mimosa or two, is a favorite daytime option. Here, my recipe for a classic hollandaise sauce is poured over a seasonal variation of eggs benedict, featuring cured salmon and fresh asparagus in place of the Canadian bacon.


For the Hollandaise:

4 egg yolks

1 tablespoon freshly squeezed lemon juice

½ cup (1 stick) unsalted butter, melted

Pinch of cayenne or paprika

Pinch of salt



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