Scrambled eggs, bacon, and vegetables with Hollandaise

Spinach makes my teeth feel coated with fuzz. Pardon me while I go brush my teeth.

Hollandaise is as fun to make as mayonnaise. It wouldn't be a mother sauce without offspring. A single addition produces another sauce with its own name: white wine, sherry, whipped cream, tarragon, chervil, tomato purée, crème fraîche, Dijon mustard, orange, horseradish, meat glaze, mint, browned butter in place of clarified butter. All these are variations on the same theme and they show that anything goes. Just add something and voilà! Go ahead and name it yourself.

Vegetables fried in oil in a pot, then steamed with water to finish.

* asparagus
* green beans cut diagonally
* white onion
* spinach
* orange bell pepper

Partially beaten eggs gently pushed with a spoon and piled up as they turned over low heat. Removed before they were completely cooked.

Bacon, of course.