Was it a Hollandaise or maybe a Bearnaise? Call it what you want, but it was a darn good sauce for eggs – and I’m sure it will be tasty poured over just about any other protein or veggie. Here’s what we did this morning to jazz up our breakfast routine.
Eggs in a Daze
8 asparagus spears (toss in boiling water for about 4 minutes)
Sauce
3 egg yolks
3 tbsp olive oil
2 tbsp hot water
1 tbsp lemon juice
pinch of sea salt
pinch of cayenne pepper
Place the asparagus spears on a plate, top with the poached eggs, cover and set aside. In a medium metal mixing bowl, gently whisk the egg yolks. Continue whisking the yolks while adding the hot water, olive oil, lemon juice, salt and cayenne pepper to the bowl. Place the bowl over boiling water and whisk constantly until the sauce begins to thicken (about 30 seconds – 1 minute) Serve immediately.
Enjoy!
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Eggs in a Daze is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License
