Over. Easy.

Finally my work week is over, today being my Friday. Interesting week, love (most) of my coworkers but sometimes I wonder what the actual fuck. We were talking about prosthetic limbs and I said, if I lost a leg I'd rock a beautifully decorated prosthetic, loud and proud. Someone said that, knowing me, it would look like a giant adult toy. I was semi-horrified yet not surprised. First, ew. And second, clearly this person doesn't know me at all and I think I'll keep it that way. Whatever, moving on. That afternoon there was more idle chatter, I was more on the outskirts than in. Suddenly attention was on me with the question: How many penises do you touch in a day...? I said well my daily average year-to-date is zero... but I'm optimistic. They countered with no, what is it... like, 60? 70? I was confused until listening to the continued convo, something about scientists and bacteria and lax handwashing routines. Ohhhhh, boys use the washroom, touch themselves, don't wash, then everything they touch afterward has penis on it. Gotcha. Then today. I was commenting on someone's choice of friends with, this guy is a bag of dicks, yet we have mutual friends. Is that all I am, another dick in the bag?? But I digress.
Decided to make something easy for dinner... had an 18 pack of eggs in the fridge, went from there. Eggs and hollandaise, which translates to eggs and eggs.

Make the sauce first, prepare the eggs any way you like. It's the zero carb version of eggs benny but I was too lazy to add meat or veggies. For the sauce you will need:

4 egg yolks
1/4 cup unsalted butter
1 tbs lemon juice
good pinch of cayenne
good pinch of salt
2 tbs real mayo

Whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thick and light. Place the bowl over a pot of barely simmering water, the bottom of the bowl shouldn't be touching the water. Continue to whisk rapidly, careful to not let the eggs get too hot or they'll scramble. Slowly drizzle in the melted butter and continue to whisk the eggs until the sauce is thick and hollandaisey. Remove from heat, whisk in the salt, cayenne, and mayo. Keep the sauce someplace warm until you're ready to use it, give it a quick stir and spoon it over the eggs to your heart's content.