My wife and I, between us, are personally responsible for annihilating the output of a small chicken farm. We've started buying the 2-dozen cartons at Costco, two or three at a time!

Poached eggs, baked eggs with heavy cream and cheese, deviled eggs with mayo, bacon bits and hot sauce, spinach quiche, bacon quiche, custard with cinnamon, and of course hollandaise sauce, which goes with a LOT of interesting foods!

In fact, here's a nice simple lemon hollandaise for you, to inspire you to experiment:


* Exported from MasterCook *

Lemon Hollandaise

Recipe By :Scott Hysmith
Serving Size : 6 Preparation Time :0:15
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 each egg yolks, whole
2 sticks butter -- chilled
1/2 each lemon -- juiced
1 teaspoon tarragon
1/2 teaspoon ground white pepper

Whisk egg yolks in pan with a few drops lemon juice until smooth

Cut butter into about 8 pieces. Place one piece in pan

Heat over medium low until butter starts to melt.

Continue stirring constantly, but gently, adding a new butter pat each time the last one is melted. (Make sure not to hard-cook the egg.)

When all the butter is melted, add tarragon, white pepper and lemon juice to taste.

Serve immediately

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Per Serving (excluding unknown items): 323 Calories; 35g Fat (95.4% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 260mg Cholesterol; 318mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 6 1/2 Fat.

NOTES : If the sauce "breaks" while preparing, it can be repaired as follows:
Whip a whole egg with a small amount of liquid (melted butter, lemon juice or water) until quite smooth.
Drizzle slowly into sauce while whisking over low heat
Your sauce should smooth out and be ready to serve