Everything except the lemon was either grown in my backyard, bacon was bought from our local butcher who only buys from local farmers, butter was from a little 3 milk cow farm down the road who sells raw milk, butter, and cheese. My chickens lay around 6 eggs a day during the summer. I have 10 laying hens that lay around 5 days a week during the summer. Garlic flowers are one of my favorite greens. I eat them with every meal until my garlic patch is done flowering. I cut the flowers off before they bloom, this makes my garlic bulbs grow larger.
Whisk 3 large egg yolks with a tablespoon of lemon juice in a stainless steel bowl with seasoning. Place bowl on top of a pan with water that’s just about ready to boil. Don’t bring the water to boil or your yolks will scramble. I know this first hand! The bowl doesn’t have to touch the water but make sure the bowl can heat the egg yolks slowly. Don’t stop whisking! When the eggs start thickening slowly drizzle 1/2 cup of melted butter into the mixture. Continue to whisk. When mixture becomes nice and thick remove bowl from hot water. Place a cover over your Hollandaise sauce. At the same time you are making your sauce you should be steaming your garlic scapes (flowers), cooking your bacon and mushrooms together. Once mushrooms are cooked remove the bacon. Add your scrambled eggs and cook till done. Remove steamed scapes and place on dinner plate, cover with Hollandaise sauce dish up your bacon and mushroom scrambled eggs. Really easy dinner to cook, takes about 30 minutes from stove to plate.
3 egg yolks
1 tablespoon of lemon juice
1/2 cup of butter
1/4 teaspoon of cayenne pepper or add to your taste
1/4 teaspoon of salt and pepper to taste
Enough eggs to scramble for 2 people
The trick to getting everything cooked at the same time is prep and plan. Forgetting to steam the scapes at the same time as cooking the sauce makes a huge difference in sauce quality. Hollandaise sauce should be served immediately when done.