Hollandaise sauce

The first time I ever had hollandaise sauce, my mom had brought me eggs Benedict for breakfast in bed. Something I’m sure she only did once in my life. But let’s be honest, if you’re going to do something only once, let it include hollandaise sauce.

It’s creamy, rich and a little lemony…soooo good. It is perfect served over eggs Benedict (one of my all-time favorite breakfasts!) and also, super awesome over asparagus. Now, you can use the store-bought packet (I totally do sometimes), but homemade is much better and really not any more difficult.

Be still my heart

Homemade Hollandaise Sauce


4 egg yolks

1-2 tablespoons freshly squeezed lemon juice

1/2 cup butter, melted and hot

Pinch cayenne

Salt to taste


Put your egg yolks in a blender or small food processor. Beat them on high until they’re a light, lemony color. With the machine running, slowly drizzle in the melted butter to form a smooth emulsion. Pour the mixture into a small saucepan and warm over low heat. Whisk in cayenne and lemon juice. Heat until warm and slightly thickened, stirring constantly. Taste for salt/acid and add salt or more lemon accordingly. Serve over poached eggs, meat, fish or veg. Top with freshly ground pepper.


Wheat berries

Wheat berries are a delightfully different food to have for breakfast (or any other time) especially if you’re stuck in a rut and they’re totally naptime friendly! I topped the warm berries with a little honey, homemade strawberry jam and milk/cream (I’m pregnant, don’t judge). Seriously delicious. Another day I did yogurt and bananas, yum! The topping options are endless! You could even use wheat berries as a savory base as you would rice. Mmm stroganoff over wheat berries… Or make a cool salad with it. Needless to say I’m not done rediscovering wheat berries.

*Naptime tip: Cook a big batch of this one afternoon then pop it into the fridge to use throughout the week!

A rediscovered childhood favorite

Basic Cooked Wheat Berries
The ratio for cooking wheat is 1:3z So, measure 1 cup of wheat kernels for every 3 cups of liquid(water, stock, etc.) Add sugar, spices or a dash of salt if desired. Bring to boil, reduce to simmer. Simmer 40-60 minutes until tender and chewy. Drain and store in the fridge until ready to use.