Genie Eggs Benedict with Hollandaise
These are a mock version, with no muffin. (If you are savvy, there are Paleo-bread recipes on the internet so have at it!) This is how we make it:
Cook bacon or use ham for the base.
Then cook the sauce (see below). Last, cook the eggs (eggs-over-easy) on the stove. Then assemble: meat, eggs, sauce. These are delish. I served them last Christmas morning for breakfast.
The Hollandaise sauce:
4 egg yolks
1 T squeezed lemon juice
1/2 c of butter
Directions for sauce: Beat the egg yolks and lemon juice together in a bowl. Add to pan and stir while cooking over low heat. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, stir in cayenne and salt.
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