Breakfast (consumed noonish): Lemon Rolls with Cream Cheese Glaze from the kitchn
Dinner: Eggs Benedict and asparagus
I made the hollandaise sauce using Alton Brown's method. It was super easy, but attention-needing so I was glad that Pirogi was taking care of the other egg-related preparations. I don't have a double-boiler or a metal bowl, so I had to balance a corel bowl in my saucepan.
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