Eggs Benedict loaded with veggies and topped with Ginger Lemon Hollandaise Sauce
Place the butter and grated ginger in a sauce pan and heat until completely melted and hot.
Set the blender on high speed, and carefully pour the butter into the egg yolk mixture in a thin stream. It will thicken up quickly. You can keep the sauce warm by placing the blender container in a pan of hot water, until ready to serve.