Eggs in a Daze

Was it a Hollandaise or maybe a Bearnaise?  Call it what you want, but it was a darn good sauce for eggs – and I’m sure it will be tasty poured over just about any other protein or veggie.  Here’s what we did this morning to jazz up our breakfast routine.

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.

Enjoy!

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Comments

  1. Kimberly says

    I’m really enjoying your blog! My husbands birthday is coming up this Thursday the 4th. Is there an awesome cake recipe that you have found? Any suggestions?

    • Sarah says

      Hi Kimberly! A true “paleo” cake, I have not yet attempted… For birthday’s, I either visit my local bakery that makes an amazing flourless chocolate cake – or like I did for my little guys’ birthdays which were just last week – I bought a gluten free cake mix and made cupcakes. It’s a birthday after all – just stay away from the wheat!! : )

  2. says

    I tried this recipe this morning and the kids LOVED it! Even at the asparagus (which was EYE POPPING to me!)!!

    Thanks so much for the recipes! They’ve made my kids “Paleo Kids”!

    Cheers,
    Ashley

      • Manda says

        my 4y/o loves a version of this, I make soft boiled eggs and leave them in the shell, and we dip our asparagus and sometimes bacon in the egg yolk and sauce, she is a dipper lol

  3. says

    I just got home from the gym, and I’m starving .. AND I barely have anything in my fridge .. but I do have asparagus & eggs!

    I’m going to go make this right. now.

    Thank you so much for sharing :) I can’t wait to try all of your recipes!

  4. Judy says

    I am new to the paleo solution; found your name and blog in robb’s book.
    I’m also blown away at how I’m never hungry like I used to be. I feel empty and ready to eat but not that scary, give me anything to eat NOW, feeling. We’ll have this fabulous looking dish tomorrow morning. Glad I came here :-)

  5. says

    Hi Meghan! Every time I have made this sauce we have eaten it all! Not sure that it would do so well in the fridge, it might start to separate and get all weird once it’s cold….

  6. Ariana says

    This was super yummy and a great way to spice up the morning eggs. Love your website, I check it all the time for new ideas. Thanks!!!

  7. says

    I made the sauce and used it for some baked salmon. My girlfriend doesn’t like salmon flavor, and she ate half of the filet because of the sauce! Thank you! Only modifications – no water, added spicy brown mustard and garlic powder.

    Thanks again!

  8. Tina says

    Just tried your eggs in a daze. It was terrific!! Thank you sooo much for sharing your recipes and knowledge! I will definitely make this over and over again!

  9. Michelle says

    Just found you and the paleo lifestyle, and not only does this look deelish, but I’m glad to see the wine glasses in background of last photo…ha!

    • Sarah says

      Hi Michelle!! LOL!! Yes, it would be a brave soul who dared to try and take away my red wine! So glad you found my blog! : )

  10. Ashley J says

    I am planning on making this tomorrow, but is the sauce recipe for a family breakfast? Or is that the amount I should use for one breakfast… also, if it is for a large meal of more than one eater – is there a good way to keep it or reheat it?

    • Sarah says

      Hi Ashley, I would double the recipe if you are making it for a big family. The first time I made it there was enough for 3 of us so I had to double it the second time. I would recommend using it all as soon as it’s ready, it might separate a bit if you store it in the fridge and it would be hard to re-heat. : )

  11. Samantha says

    Hi Sarah! This is one of my fav things to make! I usually fry up some thinly sliced tip steak to add to the pile of goodness, and it makes for a nice hearty brunch that will keep you full ’til dinner. Thanks for the recipe and I’m very much looking forward to getting your new book in the mail!!!!!

  12. Dana says

    I made this for breakfast this morning…DELICIOUS! My 21 yo daughter who isn’t Paleo (yet!!) loved it. I had super fresh asparagus, picked yesterday, from MI, oh so good. This is one of my new favorites!!

  13. Suze says

    I just tried this – it was fabulous! :-D I will have it again tomorrow. I’ve never tried to make a Hollandaise or Bearnaise sauce before, but this worked out well.

    I have your book, Sarah and just love the recipes in it! And everything else in it, too! ;-)

  14. Samantha Hare says

    I couldn’t get the sauce to thicken, even after holding above the boiling water for almost 5 minutes! I ended up using a bit of butter and throwing it in a sauce pan…

    Do you have any suggestions about where I may have gone wrong?

    Thank you!

    • Sarah says

      Where you whisking it constantly and holding it close enough to the water to get hot? I wish I could come over and see what happened and help you!! : )

  15. Kiwi paleo says

    Just made the hollandaise and having it on bed of leftover roasted sweet potato, carrots, and spinach with a bit of bacon. Heaven! Thanks for the recipie!

  16. Brittany says

    As someone who has a gluten allergy, and many friends who have allergies, I have to say, your website here has been a lifesaver time and time again! I cannot tell you how many times you have saved the day with a quick easy idea or substitute. I am so greatful for you!

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