This hollandaise is delicious and has a little kick to it from the chipotles. It makes a perfect sauce for flavorful frittatas and spicy sausage eggs benedict.

Yields 6 servings

2 Egg Yolks
1/2 Cups Butter, Melted
1/8 Teaspoon Tabasco
1/2 Teaspoon Worcestershire Sauce
1 Teaspoon Chipotle Chile Paste
1 Teaspoon Lemon Juice

Using a double boiler, whisk together egg yolks and lemon juice. Cook while whisking over medium heat until the egg yolks start to thicken. (Cooking over too high heat will result in scrambled eggs!) Slowly pour the butter into the eggs while whisking. The mixture should combine and thicken. If the melted butter is too warm the sauce may not combine or it may break. A teaspoon of ice-water will usually lower the temperature of the sauce to recombine the eggs and butter. As the sauce thickens add the chipotle paste, Tabasco sauce, and worcesterchire sauce. Whisk to mix evenly and serve with your favorite breakfast.

Per Serving: 154 Cal (96% from Fat, 3% from Protein, 1% from Carb); 1 g Protein; 17 g Tot Fat; 10 g Sat Fat; 5 g Mono Fat; 0 g Carb; 0 g Fiber; 2 g Sugar; 12 mg Calcium; 0 mg Iron; 117 mg Sodium; 109 mg Cholesterol