I first had this at a restaurant in Berkeley, CA, and modified the hollandaise sauce to fit my desire for a spicy-lemony sauce. The nice thing about this recipe is that you can use over-easy eggs instead of poached eggs if that's your preference. If you can get ahold of heirloom tomatoes, they'll transform this dish from delicious to sublime. I recommend using either cayenne, Tabasco, Cholula, or creole seasoning to add both heat and flavor.

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