Paleo Recipes – Cavegirl Cuisine

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Eggstraordinary Lox Benedict

Eggstraordinary Lox Benedict

Orgasmic!  Eggs Benedict has always been one of my indulgences.  I was always scared to make both hollandaise and poached eggs.  They seemed like things that only expert chefs could do.  Therefore, whenever I’d travel, I always ordered Eggs Benedict for breakfast and would savor each bite.  But now, I make it myself (both are actually very easy).  And this twist is even better than the original.  Try this one at least once…I bet you’ll come back for seconds!

 

Ingredients

  • • 4 ounces wild smoked salmon (the fresher, the better!)
  • • 2 poached eggs
  • • 2 cups lamb's lettuce/mache (or arugula or spinach)
  • • 2 tablespoons capers
  • • 2 slices of red onion
  • • 2 thick tomato slices
  • • 4 tablespoons hollandaise sauce (recipe below)
  • • sea salt and pepper for taste
  • • Hollandaise sauce:
  • • 1/4 cup + 1 tablespoon ghee or organic butter
  • • 2 beaten egg yolks
  • • 2 teaspoons water
  • • 2 teaspoons freshly squeezed lemon juice
  • • Dash of cayenne pepper

Directions

  1. Place greens in a lidded skillet with 1 tablespoon water.  Let steam 2-3 minutes until wilted.  Meanwhile, poach your eggs.
  2. Place a slice of tomato on the plate.  Top the tomato with half of the wilted greens.  Place red onion on the greens.  Next is 2 oz of the salmon and then a poached egg.  Pour 2 tablespoons  hollandaise over the stack.  Garnish with 1 tablespoon capers, salt and pepper.  Serves two.
  3. For the Sauce: Place ingredients in the top part of a double boiler (don't let the boiling water below touch the top pan), slowly adding the butter.  Stir continuously until the butter melts and the sauce thickens.  Enjoy any extra sauce over asparagus or fish (or both for a great dinner!).
  4. Enjoy!

Ingredients

  • 4 ounces wild smoked salmon (the fresher, the better!)
  • 2 poached eggs
  • 2 cups lamb's lettuce/mache (or arugula or spinach)
  • 2 tablespoons capers
  • 2 slices of red onion
  • 2 thick tomato slices
  • 4 tablespoons hollandaise sauce (recipe below)
  • sea salt and pepper for taste
  • Hollandaise sauce:
  • 1/4 cup + 1 tablespoon ghee or organic butter
  • 2 beaten egg yolks
  • 2 teaspoons water
  • 2 teaspoons freshly squeezed lemon juice
  • Dash of cayenne pepper

Directions

  1. Place greens in a lidded skillet with 1 tablespoon water.  Let steam 2-3 minutes until wilted.  Meanwhile, poach your eggs.
  2. Place a slice of tomato on the plate.  Top the tomato with half of the wilted greens.  Place red onion on the greens.  Next is 2 oz of the salmon and then a poached egg.  Pour 2 tablespoons  hollandaise over the stack.  Garnish with 1 tablespoon capers, salt and pepper.  Serves two.
  3. For the Sauce: Place ingredients in the top part of a double boiler (don't let the boiling water below touch the top pan), slowly adding the butter.  Stir continuously until the butter melts and the sauce thickens.  Enjoy any extra sauce over asparagus or fish (or both for a great dinner!).
  4. Enjoy!
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