Paleo Eggs Benedict with Paleo Hollandaise Sauce is made with egg yolks, fat, and lemon juice and is quick to make and perfect for a Sunday Brunch! We like it too because it isn’t difficult to make, you just have to pay attention…pretty much the entire time. This recipe is a little tricky – you’ll want to take note to get the water simmering just right before you start the next steps. Remember that when you put that bowl over the boiling water, it will make it boil even more, so you may have to turn it down even a little more than you thought. This is just fantastic over our Paleo Avo-Eggs Benedict!
Yesterday, we went to see our friend Jon do his first stand-up comedy routine at the Comedy Zone in Jacksonville. I wasn’t sure what to expect, as I’ve never really thought of Jon as the comedian of the group, but he really did great! It was nice to show some support, and we got a show out of it! Otherwise, I’m preparing for Angel to go to Nashville to try to get some investment money for his Aurora App, so I’m sending him positive vibes and good energy! I’m nervous for him, but I have a good feeling about it!
Recipe: Paleo Hollandaise Sauce
- 2 Egg Yolks
- 2 Tbsp Bacon Fat*
- 1 Tbsp Meyer Lemon Juice
- ½ tsp Walnut Oil
- ¼ tsp Coarse Sea Salt
- 1/8 tsp Mustard Powder
- *We will also take pork lard or duck fat as substitutes
- First, we need to start with the egg yolks. I let mine come to room temperature, then separate them from their whites into a metal mixing bowl. Add the lemon juice to the eggs.
- In another saucepan, boil water, then turn it down to low (~3.5 on my stovetop). We want a very low simmer on the water, so turn it down and mess with it until it is a very steady, very low simmer. Take as much time as is needed.
- Place the eggs in a bowl over the pan, like a double boiler. Immediately start whisking with a metal whisk. You will want to constantly whisk the eggs until they begin to thicken and lighten in color. NOTE! This can be tricky, as if the eggs get too hot, they curdle, so check yourself before you wreck your hollandaise. Constant agitation, constant attention during this step!
- Next, we add our mustard powder and sea salt. Then liquefy the bacon fat and then add in the walnut oil. Now as we do with mayonnaise, slowly add the oil to the eggs, either in a food processor or with the same wire whisk and constantly rapidly stir until the mixture emulsifies and gets thicker. Stop when you reach your desired consistency. We try for something close to the texture of ketchup.
Preparation time: 5 minute(s)
Cooking time: 7 minute(s)
Number of servings (yield): 4
Serve immediately (warm) atop our Paleo Avo-Eggs Benedict!