Hollandaise sauce (for eggs Florentine or eggs and asparagus)

- 1 Tbs white vinegar

- 1 Tbs cold water

- salt

- pepper

- 2 egg yolks

- 2-3 Tbs butter

Warm water and vinegar with salt and pepper in a pot placed in a pan filled with water (you don't want direct heat for this but a water-bath)

Turn heat off and whisk in yolks.

Away from the heat altogether, add the butter 1 ts at a time until you get the desired consistency (should be a little thick, and creamy).

You may add a little more cold water if the sauce gets too thick.

That's IT

Prepare your eggs any way you like, poached is the usual for the Florentine but you can as easily scramble or make an omelet.

Cook spinach or asparagus lightly.

Either place a bed of spinach, eggs on top;

or

Place eggs with asparagus on top,

on the plate(s).

Top with a Tbs of Hollandaise sauce and serve.

Looks fancy, tastes great, and it's super easy :)