Tuesday, March 10, 2015

Eggs Benedict

This is one of my favorite things to make for breakfast. Check out my recipe for sweet potato toast here. I buy already cooked ham and just heat it up, and make some poached eggs.

Here is how I make the asparagus:

Preheat oven to 375. Wash asparagus and then trim the ends. Line a baking sheet with foil and lay asparagus on baking sheet, leaving space between each piece. Bake for 15 mins.

Here is the recipe use for the hollandaise sauce. Recipe is adapted from thewholesmiths. All ingredients are the same, except I use Cholula instead of Tobasco,  and we blend it a little differently.

3 egg yolks
1/2 cup ghee, melted
1 Tbsp lemon juice
couple shakes of Cholula hot sauce

Add eggs, lemon juice and cholula to blender and blend on medium until sauce begins to thicken. Once sauce is thickened, slowly add hot ghee (a little at a time) while blender is set to low, after all the ghee is added, turn to medium low and continue to blend until thick. It will take a little while.

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