They say you eat with your eyes...If so, I will take seconds, please! Deep, rich egg yolks contain b-vitamins, choline, and vitamin A - great for your immune and nervous system, heart, brain and so much more. The beautiful orange from the salmon and rich green from the asparagus makes it feel like spring is here. Enjoy this delicious and healthy breakfast anytime of the day.
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Hollandaise
2 egg yolks
1 tbsp lemon juice (or more as desired for flavour)
1 tsp mustard
1/4 tsp salt
1/2 cup unsalted butter, melted
Paleo Eggs Benny
1 sweet potato, sliced into 1/4 inch slices
8 ounces smoked salmon
4 eggs
1 tbsp vinegar
1 tbsp olive oil
6 stems steamed asparagus
salt and pepper to taste
Servings1
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
For the Hollandaise
Melt the butter in a pot until it's hot (careful not to brown).
Add the egg yolks, lemon juice, lemon zest, mustard, and salt into a high-powered blender and blend for 5 seconds until combined. With the blender running on medium high, slowly stream in the hot butter into the mixture until it is emulsified.
Place aside until ready - will last 2 hours on warmer.
Paleo Eggs Benny
Pre heat oven to 375F.
Coat the sweet potato in olive oil and season with salt and pepper. Place on a sheet pan and bake in the oven for about 20 min or until cooked.
While the sweet potato is cooking bring a pot of water to a bare simmer (about 185 F) and add the vinegar. Give the water bath a clockwise swirl to make a little vortex and crack your eggs one at a time to the water. Cook to desired doneness (4 min for runny eggs).
Remove your sweet potato when its finished cooking and place 2 pieces on a plate. Top with 2 oz smoked salmon on each potato slice, followed by 3 stems of asparagus. Carefully remove your eggs and place one on each potato slice. Pour over hollandaise and enjoy!
