My Grandma Marian taught me a number of very important life lessons:
*A good hostess always has cookies in her freezer.
*If you keep the empty expensive bottles of booze you can always refill them with the cheap stuff in a pinch. (Which I only did in college, I promise!) And of course,
*A lady never refuses a second serving by saying she is “stuffed,” but rather she delicately reclines and says she’s “had plenty.”
More importantly though, she taught me about the magic of poached eggs in hollandaise.
My family usually chooses to brunch on Easter, forgoing the ham dinner with all the trimmings for a stiff Bloody Mary (or two) and a Hallelujah. As an a non-religious adult, I always kind of forget about Easter (what with the changing dates and all of that) but when I realize it’s coming around I never forget my grandma’s tradition: Eggs Benedict!
Since going Paleo I have definitely come to embrace the egg, but I never take the time to poach them — and for no good reason since it is so much easier than it looks. A pan of simmering water with a splash of vinegar, dropping the egg right in, and then giving it exactly 2 minutes before you rescue and plop it atop various accouterments. This year I skipped the English Muffin and set it on canadian bacon over the world’s most amazing Spicy Sweet Potato Hash.
It was so good, I’m making it again for Garrett this week for dinner since he was in Reno all weekend and missed out.
For the eggs:
This video breaks down poaching eggs quite simply. Plus at the end she puts in on a “nice, tasty crumpet.” And how can you not love that? I like a 2 min egg though, just FYI. I always fear I will ruin the egg, and it always ends up working out just fine. Vinegar is kind of a miracle worker.
For the Hollandaise:
In a blender mix 3 egg yolks, 1 TBS lemon juice, 1/2 tsp of salt, and a few shakes of cayenne pepper. Melt 1/2 cup of grassfed butter (That’s why it is Paleo* — but this is a special occasion thing, don’t get freaked out!) and slowly pour in the melted butter as you blend up the other ingredients. This will make enough sauce to coat at least 6 eggs and may change your life.
For the hash:
Cook up 6-8 diced up slices of bacon in a pan. (Dude, just cook 8.) Remove the bacon bits and add one diced red onion and diced red pepper. Saute until softened. Add 3 diced sweet potatos. Mine were small-medium sized. Generously season with salt, pepper, onion powder, garlic powder and add a dash of chili powder for flavor and cayenne pepper for heat. Cook over high heat until potatoes are at your desired texture (everyone likes their taters a bit different). I did mine for about 20 minutes, tossing them around occasionally so they browned but didn’t burn.
For the entire experience:
Throw the hash on a plate, top with canadian bacon you have warmed in the oven, add your perfectly poached eggs, cover with hollandaise, add some cracked black pepper to the top, and die of happiness.
You will not regret it. But I assure you, after two of those eggs, you will delicately recline and say you’ve had plenty.
It’s a breakfast (or dinner in our case this week) of champions!