Paleo Lobster Eggs Benedict with White Wine Hollandaise

By winefoot

This decadent breakfast dish is Paleo-friendly, and is sure to impress. Lobster, poached eggs, hollandaise...life doesn't get much better than that.

Ingredients

• HOLLANDAISE:
• 1 pound lobster meat, cooked
• 4 tablespoons clarified butter, aka ghee
• 1 teaspoon onion, minced
• 2 egg yolks
• 1 teaspoon fresh lemon juice
• 1 teaspoon white wine,
• 1 teaspoon heavy cream (optional)
• Fresh chives, minced
• Sea salt and pepper
• Pinch of cayenne

Details

Servings 1
Adapted from paleofuelandfire.com

Preparation

Step 1

You’ll need two sauce pans for this- one for the actual poached eggs and another for the sauce. This first one is for the poached eggs, and it’ll keep the egg yolks from disappearing all over the place. Bring a pot of water to a boil, and add 1 to 2 teaspoons of vinegar.

In the meantime, melt the ghee along with the onions in the other sauce pan. Add in the lemon juice, white wine and the cream. Mix well. Add in the chives. Turn the heat off.

After the base is cool enough to the touch so that it is warm but doesn't burn your hand, you can whisk it into the egg yolks. Leave the sauce on the side.

The water and vinegar should be boiled by now, so drop in the eggs s-l-o-w-ly. Let them cook for roughly 3 minutes, then scoop them out with a slotted spoon and let them drain on a paper towel.

Serve poached eggs on top of cooked lobster and spoon hollandaise sauce over. Enjoy!