I love languid weekend mornings, the kind where I grab my café au lait, read a bit or journal and eventually muster up the energy to make breakfast, well brunch. (in our house, it's sometimes referred to as: second breakfast! That is, if you're up early enough to have had a wee bite already.)

And I like to make weekend mornings special, so on occasion I make Eggs Benedict with homemade Hollandaise Sauce - the kind that easily whips up in a blender in munutes.  Trust me - it's really EASY!  No need to pop out to your local breakfast joint when you're craving some Eggs Benny.  The bonus? You get to be the Kitchen Rock Star and eat in your jammies...

BLENDER HOLLANDAISE SAUCE

Creamy, lemony hollandaise for steamed asparagus, poached eggs, salmon and so much more. This recipe whips up quickly in blender.

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INGREDIENTS

• 3 egg yolks
• 1 Tablespoon freshly squeezed lemon juice (if you like it extra citrusy, use 2 Tbsps)
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon salt (kosher or sea salt) or a pinch of table salt
• freshly ground pepper (to taste)
• pinch of cayenne powder or a dash or two of hot sauce (optional)
• 1/2 cup unsalted butter

1. In a blender jar, place egg yolks, lemon juice, Dijon, salt, pepper and cayenne . or hot sauce (if using). Set aside.
2. Place butter in a sauce pan and heat until bubbly and foamy. You want the butter hot. Set aside.
3. Cover the blender with lid and whip up the contents for 10 seconds.
4. Remove the cap from the lid and carefully stream the hot butter into the jar, while the mixture continues to blend. Caution: there may be splattering! You'll notice a thickening almost immediately. Blend for 5 more seconds and you're done!
5. Place the blender jug in a bowl of hot tap water to keep it warm until ready to serve.
6. To reheat, you can heat on low power in the microwave in 10 second increments and stirring in between (to avoid cooking the eggs) or in a sauce pan on the lowest setting until warmed. Careful not to cook the eggs!