Mouthwatering Paleo French Breakfast: Eggs Benedict au Hollandaise

Allergens

Eggs, Dairy, Fish

Ingredients

• 4 large eggs
• 2 English muffins (gluten
• free)
• 4 slices of smoked salmon
• 1/4 cup unsalted butter
• 2 egg yolks
• 1 tablespoon lemon juice
• 1/4 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. a. Begin by preparing the Hollandaise sauce. In a double boiler, melt the butter over low heat. In another bowl, whisk together egg yolks, lemon juice, and Dijon mustard until fully combined. Slowly pour the melted butter into the mixture while continuously whisking. Season with salt and pepper to taste. Keep warm. b. Poach the eggs by bringing a pot of water to a gentle simmer. Crack each egg into a separate small bowl, then carefully slide the eggs into the simmering water. Cook for 3 4 minutes or until the whites are set but yolks remain soft. Remove with a slotted spoon and set aside. c. Toast the English muffins to your desired level of doneness. Place two slices on each plate, then top with smoked salmon, poached eggs, and a generous drizzle of Hollandaise sauce. Garnish with fresh parsley for an elegant presentation.

Chef’s Insight

The key to perfect poached eggs is a gentle simmer and careful handling.

Notes

Use high-quality ingredients for the best flavor and texture.