Breakfast. I'm a fan.
My breakfast of choice. Eggs.
When I'm wanting indulgence. Only hollandaise will do, and this recipe is foolproof.
In my past life I would whip hollandaise up by hand, which if you've done this before, is a bloody effort. Thank God for the invention of the blender, as this foolproof recipe creates hot, silky smooth and fluffy hollandaise, rich in protein, with a simple press of a button. Seriously, why would you order potentially inferior hollandaise when eating out anymore. I don't!
Please don't be scared by the use of butter in this recipe as that wonderful, magical ingredient is a powerful antioxidant, containing an impressive amount of vitamins and minerals, including high levels of carotene (which our bodies convert into vitamin A).
If you didn't know, vitamin A is a fat-soluble vitamin beneficial to our skin, eyes, digestive tracks and that most important part of our endocrine system - the thyroid gland.. Those of us with hypothyroidism will most likely be deficient in vitamin A, so I happily include organic natural butter in my diet.
TIP: Remember to get your eggs out of the fridge the night before so they're at room temperature, otherwise they will never emulsify with the butter in a million years. If you're anything like me and only decide you're in need of some indulgence moments beforehand, then pop your eggs into some warm water for about 20 minutes.
You can leave the hollandaise at room temperature for up to 1 hour, or if you want to make in advance - store in the fridge and when ready to serve, add 1 tablespoon hot tap water and blend for a few seconds before serving.