Combine the ★ ingredients well in a bowl. When they're mixed together, add the lemon juice.
Place some butter in a heat-resistant container and heat for 40 seconds in a microwave (500 W) until completely melted.
Mix the melted butter into the ingredients from Step 1 a little bit at a time so that the mixture doesn't separate. When the mixture is creamy, it's ready to serve.
[Quick & Easy Eggs Benedict] Slice an English Muffin in half and toast. You can also toast the surfaces with a frying pan.
Pour the water into a mug, followed by the egg. Heat the mug up for 1 minute in a microwave (500 W) and keep heating it for 10 seconds at a time after that until the egg white firms up.
Place the poached egg on top of one half of the muffin, followed by your choice of fillings and the Hollandaise sauce.
Here is the recipe for muffins "Easy English Muffins in the Bread Maker" (Recipe ID: 2473874).
Hollandaise sauce also tastes delicious when on steamed or meunière-style white fish.
Story Behind this Recipe
I wanted to try making a Hollandaise sauce with simple ingredients. Since this recipe doesn't require eggs, the resulting sauce is very light.
-When making more than one poached egg, cook them separately, not all at once. -You don't want the egg to explode in the microwave so heat it carefully for 10 seconds at a time after the initial cooking time. -You don't have to serve the eggs with English muffins, sandwich bread or French bread will work just as well.