Thursday, December 8, 2011

Paleo Style Eggs Benedict

Breakfast is the most important meal of the day. And if you knew me personally, you'd know that I love to eat and never pass up a chance to make - or eat - a good meal. I also don't function well without eating something in the morning and you certainly don't want to be around me starting my day hungry and grumpy!

Last Saturday I was getting ready to head to the farmers market over on Pico and Centinela. It's close to my house and J&J grassfed beef is usually there which is my main reason for going.

But first... breakfast!

I realized I didn't have my usual go-to of almond meal to make my "paleo" pancakes and fruit, so I started rummaging through my fridge and produce. Lots of butter, eggs, lemon....... hmmm..... Eggs Benedict! I have a love for all things including butter - who doesn't? Especially when it comes to a good hollandaise sauce - creamy, tangy, rich and velvety on your tongue. And instead of the Canadian bacon which I didn't have, I used some Columbus roasted turkey breast lunch meat. Add a little chives and maybe some hot sauce (I love Tapatio), and you're all set. This is a great meal to make for brunch or a special weekend breakfast. Here's the details:

Finely chop a handful of chives and set aside.

Step 1: Hollandaise
4 large organic free-range or pastured egg yolks (I save the whites and make macaroons with these)
1 cup grass-fed organic butter (you could cut the butter in half and it would still turn out great)
Pinch of sea salt to taste
2 Tablespoons lemon juice
Cayenne pepper (about 1/2-1 teaspoon)

Use a double-boiler and fill the bottom pan with just enough water so that the heat will reach to heat proof bowl above, but do NOT let it touch the bowl or there is a chance it will be too hot and scramble your eggs. When water simmers, add the eggs to the top bowl and whisk until doubled in size.  Add butter and continue to whisk until melted.  Season with salt, cayenne and lemon juice.

Step 2: Poached Eggs
2 large eggs
1 teaspoon distilled white vinegar

Fill a small to medium sized saucepan with about 3 inches of water. Add the vinegar when it starts to simmer (this keeps the egg whites from spreading apart in the water), then slowly and careful add your eggs. Cook for about 3-4 minutes, depending on if you like your egg yolks "over easy" or medium.

Step 3: Canadian Bacon or other Meat
Empty saucepan of water and heat your Canadian bacon or meat on medium high for about 30 seconds on each side.  Add a little butter or oil if this isn't a non-stick pan.

Prepare your beautiful wholesome meal on your plate by adding the meat, then layered with poached eggs, hollandaise sauce (extra can be kept in the fridge for a few days), and garnish with chives. As I mentioned, I like to add more cayenne pepper for color and some Tapatio.

You could also whip up a batch of potatoes before-hand or serve on some toasted gluten-free english muffins, bread or brioche if you like a little more carbs with your meal, but honestly, I think the butter and eggs provide more than enough healthy fat and calories to jump start your day.  I hope you enjoy this as much as I do.


1 comment:

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