This has to be one of my all time, favorite breakfast dishes. So on Easter Sunday, I decided to make it for me and my girlfriend. Earlier, I wrote a poached eggs post (I finally figured out how to do it properly) so I knew this would be a great time to give a paleo benedict a shot. Prior to this, I had only made a hollandaise sauce once so that was the step that I was a little iffy about but in the end, it turned out great.
- 4 whole eggs plus 2 yolks
- 1/2 cup pastured butter melted
- juice of 1 lemon
- zest of 1 lemon
- 4 slices uncured ham or canadian bacon
- 4 portabella mushroom caps
- 2 scallions chopped
- white vinegar
- bacon fat
Hollandaise– In a small mixing bowl, whisk together egg yolks and lemon juice and set aside. Bring a small pot of water to a simmer and place mixing bowl with yolks and lemon juice mixture over the pot careful not to let the bowl touch the water. Slowly whisk in melted butter and continuously whisk until mixture thickens, about 5 minutes.
Benedict- Poach eggs one at a time using the Perfect Poached Eggs recipe. In a nonstick skillet, brown ham over medium heat for 5 minutes per side. Remove ham from pan. Add bacon grease to pan and saute portabella mushrooms for about 3-5 minutes per side. Serve eggs benedict style with the portabella mushrooms on bottom, then ham, then poached egg, then hollandaise. Garnish with lemon zest, scallions and smoked paprika.