Lucious, fluffy, rich, flavorful, this dish quickly became one of Robbie Sigona’s favorite breakfasts. Making your own hollandaise takes just a little patience, but isn’t difficult to master. Low and slow, with constant whisking is the key. Serves 2.
We receive deliveries of freshly baked foccacia from San Francisco's famous Liguria Bakery on Fridays and Saturdays.