Today we had asparagus topped with poached eggs and Béarnaise sauce. Delicious! It felt really wonderful to eat something so delicious and healthy. I loved it! With a start like this, today has to be a great day! This recipe comes from (where else?!) Everydaypaleo.com
Eggs in a Daze
2 perfect poached eggs
8 asparagus spears (toss in boiling water for about 4 minutes)
Sauce
3 egg yolks
3 tbsp olive oil
2 tbsp hot water
1 tbsp lemon juice
pinch of sea salt
pinch of cayenne pepper
Place the asparagus spears on a plate, top with the poached eggs, cover and set aside. In a medium metal mixing bowl, gently whisk the egg yolks. Continue whisking the yolks while adding the hot water, olive oil, lemon juice, salt and cayenne pepper to the bowl. Place the bowl over boiling water and whisk constantly until the sauce begins to thicken (about 30 seconds – 1 minute) Serve immediately.
Eggs in a Daze
2 perfect poached eggs
8 asparagus spears (toss in boiling water for about 4 minutes)
Sauce
3 egg yolks
3 tbsp olive oil
2 tbsp hot water
1 tbsp lemon juice
pinch of sea salt
pinch of cayenne pepper
Place the asparagus spears on a plate, top with the poached eggs, cover and set aside. In a medium metal mixing bowl, gently whisk the egg yolks. Continue whisking the yolks while adding the hot water, olive oil, lemon juice, salt and cayenne pepper to the bowl. Place the bowl over boiling water and whisk constantly until the sauce begins to thicken (about 30 seconds – 1 minute) Serve immediately.
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