Created by Julie Van Rosendaal
Place the egg yolks and cream in a blender and pulse until foamy. With the motor running, drizzle in the butter in a slow stream. About halfway through, add the lemon juice. The mixture should thicken to the consistency of slightly runny mayonnaise. Serve immediately over poached eggs served on waffles or toasted English muffins, or to dip steamed asparagus.