Eggs in a Daze...

By jennKI

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.

Ingredients

• Eggs in a Daze:
• 2 perfect poached eggs
• 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

Details

Adapted from everydaypaleo.com

Preparation

Step 1

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!