"...what a person accomplishes in life is directly correlated with the people around them." - John Berardi

Friday, January 10, 2014

Eggs Benedict

One of my husband's favorite breakfast foods is Eggs Benedict, so I decided to make him some this morning. After all... it is his birthday week!

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
Makes 3-4 servings

2 egg yolks
1 tablespoon lemon juice
Pinch white or black pepper
Pinch cayenne pepper
1 tablespoon water
1/2 cup pastured butter, melted (Kerrygold brand can be found in most stores)
Pinch salt
Canadian-style bacon (1 strip for each poached egg)
Poached eggs 

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: 
1. Fill the bottom of a double boiler with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, pepper, cayenne, and water.

2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

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?