Brunch and lunch have three important differences. The first is the egg - the humble googie instantly closes the gap between breakfast and lunch,making the simplest dish brunch-worthy with its sunny yolk and creamy richness. Hollandaise sauce is a simple emulsion of butter,egg yolks and lemon juice. It is made easily in a blender and can be kept warm in a bowl sitting over warm water,the surface covered with cling film to stop a skin forming.