Eggs Benedict, Paleo Style
March 17, 2012 1 Comment
I found a recipe for Paleo Eggs Benedict and decided it would be fun to try. Apparently Hollandaise sauce is supposed to be difficult to make, but I’m not sure why. So if you want to impress your friends just follow this easy recipe step by step. Do read through it all the way before you start cooking. I guess the big deal is that you have to serve the Hollandaise sauce right away, since it starts breaking down into something odd-looking pretty quickly.
Paleo Eggs Benedict
1 tbsp white vinegar
canadian bacon or ham
two egg yolks (I used the whites in a frittata and curried cauliflower)
4 tbsp ghee or clarified butter
juice from half a lime or lemon
a few pinches of salt and pepper
Parsley and green onion for garnish
Start by heating up a small pot of water with the vinegar in it over med-high heat. Beat the egg yolks. Juice the lemon or lime and add to the egg yolks. Also add the salt and pepper. Set aside.
Pull the eggs out with a slotted spoon, cover to keep warm and set aside. Heat up some Canadian bacon. Cook some spinach and slice a tomato if you want. You could even toast an English muffin if you let that sort of thing in your house. I did these things somewhere in the process, and Jewel helped. Neither one of us is very linear so we have trouble with sequential order.
Random pic, courtesy of Jewel.
Back to the Hollandaise sauce. Do NOT dump the egg yolk mixture into the melted ghee. You will end up with some sort of scrambled egg mess. Take a teaspoon and spoon the ghee into the yolks while whisking constantly. After you’ve transferred a couple tablespoonfuls it is safe to dump the yolk mixture into the ghee. Continue to whisk until a thick, creamy sauce comes together.
I placed steamed baby spinach and sliced tomatoes on the plate, topped that with two pieces of Canadian bacon, put a poached egg on top of that, topped it with Hollandaise sauce, and made it fancy with Italian parsley and green onions. Looks damn impressive, if I do say so myself! I thoroughly enjoyed this dish, but no one else in the family cared for it. They thought the Hollandaise sauce was weird tasting and too lemony. I’m not sure if I added too much lemon juice, or if they just don’t like Hollandaise sauce. Honestly I was most excited about successfully making poached eggs. Every other time I’ve attempted it they turned into egg jellyfish. So something good came out of it anyway.