In the past, I have had some disasters trying to make the Hollandaise Sauce with ghee, too much salt, or even tried to make it in my Blendtec with the WildSide jar that's too big (it's the only one I have for it currently). Let's just say, it definitely didn't work! This is the recipe I modified from others I found online and it has turned out great with the past few attempts. This wonderful goodness doesn't even need the English Muffin, trust me!
Primal Eggs Benedict
2 egg yolks
1 tablespoon lemon juice
1 tablespoon water
1/2 cup pastured butter, melted (Kerrygold brand can be found in most stores)
Canadian-style bacon (1 strip for each poached egg)
I use the silicon cups to make poached eggs, so I get those started first and then move onto the sauce while they are cooking. We each had 3 poached eggs, so depending on how much sauce you like, it should be enough for at least 9 poached eggs.
To Make Hollandaise Sauce:
Brown the bacon in a medium skillet over medium-high heat. Once browned, place a piece of bacon with a poached egg on top and then drizzle with hollandaise sauce.
What are you serving up for breakfast this weekend?