I don’t know about all of you guys… but I sure have an affinity for breakfast foods. I love eggs. I decided recently I would make Hollandaise sauce to go with asparagus and for some eggs Benedict latter on.

For THE {Honey-Hollandaise} SAUCE you’ll need:

• 4 egg yolks
• 1/3 cup of butter, melted and slightly cooled
• 2 T Honey
• 2 T Dijon Mustard
• Juice of about 1/4 of a lemon
• 1t alspice
• 1t salt

Directions:

1. Separate your eggs, reserving the egg yolks in a double broiler pot. Use the egg whites for something else, like an omelet or for egg white eggs Benedict, or something of that nature. Perhaps a meringue? There are many options!
   
2. Juice the lemon wedge into the eggs, add honey, dijon, melted butter (slowly), and spice and whisk the egg yolk mixture.
   
3.  Move to a double boiler, continuing to whisk mixture. Over time, it will thicken and gain a creamier consistency. In the end it should stick to the whisk like this:
   
4. Make some Slivered Garlic Potatoes and Blanched asparagus:
   
5. And dress it with your freshly made Hollandaise! Makes a great side dish.
   Enjoy!