Or Hollandaise the easy way....
Melt butter, put eggs and other ingredients into liquidiser, whizz until mixed well, then slowly drizzle hot butter in the top.
That way, the heat from the butter cooks the eggs, avoiding all the bain Marie faffing.
I add Bacon Jam as well.
(I make my Bacon Jam with free range streaky bacon, red onions, garlic, cholula sauce, demerara sugar, cider vinegar and Calvados)
Biting the hand that feeds IT
