Paleo Dutch Brunch: Creamy Chicken Hollandaise and Veggie Hash Skillet

Allergens

Dairy (eggs), Soy (optional)

Ingredients

• 4 large free
• range eggs, separated
• 1/2 cup grass
• fed butter
• 3 tablespoons lemon juice
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cumin
• Salt and pepper, to taste
• 6 boneless, skinless chicken thighs, cut into bite
• sized pieces
• 2 cups chopped kale
• 1 large onion, diced
• 3 medium red potatoes, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• Fresh parsley, for garnish

Instructions

1. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and potatoes, and cook until softened, about 5 minutes. Season with salt, pepper, paprika, and cumin.
2. Add the chopped kale to the skillet and cook for another 3 4 minutes, or until wilted. Stir in the cherry tomatoes and remove from heat. Set aside.
3. In a separate bowl, whisk together egg yolks, lemon juice, salt, and pepper. Melt butter in a double boiler over low heat. Slowly pour the melted butter into the egg yolk mixture while continuously whisking until emulsified. This will create your creamy hollandaise sauce.
4. In another bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the hollandaise sauce. Set aside.
5. Cook the chicken thigh pieces in a separate pan over medium high heat for 6 7 minutes or until fully cooked. Season with salt and pepper.

Chef’s Insight

The key to this dish is balancing flavors and textures - creamy, tangy, and savory elements come together for a memorable brunch experience.

Notes

This recipe is perfect for a special weekend brunch or a cozy dinner party.