Eggs benedict. The type of rich, decadent, delicious breakfast you don’t expect to be able to eat on Whole30. I don’t mean to brag, but figuring out ways to eat delicious things even on restrictive diets is kind of my specialty. Actually…I don’t know if that’s a good or bad thing…
I find hollandaise to be one of the most delicious, creamy, lick-your-spoon sauces. I also find it to be one of the EASIEST to royally screw up. Basically, you’re trying to emulsify egg yolks and melted butter while whisking constantly over a double boiler. But make sure the eggs don’t get too hot and curdle. Intimated yet? Me too, friend, me too.
But you can make this one. You can totally make this one. The blender is your secret weapon and it makes this sauce nearly foolproof (and bonus, your arm doesn’t feel like it wants to fall off from constant whisking). I said ALMOST foolproof. I’m not ashamed to admit that I screwed this up the first time. Learn from my mistakes, use these tips and your hollandaise should come together perfectly:
- Make sure the butter / ghee is HOT HOT HOT. I’m talking spitting/bubbling. Put all your ingredients in the blender before heating your butter/ghee so you’re ready to go when your butter / ghee starts boiling.
- Start your blender before adding the butter / ghee. Once the blender is going, start streaming in the butter / ghee. Stream it in slowly until the sauce comes together.
If the butter / ghee is not hot enough, the sauce won’t emulsify (join together) and thicken. And if you add it too quickly, the hot butter / ghee will scramble your eggs. No bueno. You’re high maintenance, hollandaise.
Follow these instructions, and you should be golden (pun intended).
Traditional eggs benedict involve a toasted english muffin as the base and a hollandaise made with butter. Neither of these things are approved on Whole30. So to get that crisp base, how about a potato fritter instead of an english muffin? That actually sounds better, huh? Thought so… If you’re Whole30 / paleo, make the hollandaise with ghee instead of butter.
And ya know what, I like this version even better. Let me set this up for you:
The crispy, flavor-packed potato fritter.
The crunch and smoke from the bacon.
The distinct fluffiness of a poached egg.
Topped with a creamy rich hollandaise sauce and the zing from fresh herbs.
[cooked-recipe id=”869″]
