Asparagus Potato Eggs Benedict
A delicious guilt-free Asparagus Potato Eggs Benedict that is gluten-free, paleo, and oh-so-satisfying.
Ingredients
- 12- ounce asparagus bottoms trimmed off
- 8-10 small/medium yukon gold potatoes
- 4 eggs
- 1 shallot minced
- 2 garlic cloves minced
- 1.5 tbsp olive oil
- salt and pepper to taste
- chives for garnish
- 2 tsp apple cider vinegar
- HOLLANDAISE SAUCE
- 2 egg yolks
- 1/4 cup ghee melted
- 1 tbsp lemon juice
- 1 tsp of whole 30 compliant hot sauce I like Siete
- 1/4 tsp paprika
- dash of turmeric
- salt and pepper to taste
Instructions
- In a medium or large pot of boiling water with salt, add the potatoes whole and boil for about 10 minutes.
- Meanwhile, make the HOLLANDAISE SAUCE by adding all the ingredients EXCEPT the ghee, into a blender and blend on low. While it's slowly blending, add in the ghee slowly.
- Turn on the blender on high, and blend for another minute until it slightly thickens up. Set aside.
- Drain the potatoes, then take each potato and quarter them lengthwise.
- Using the same pot for the potatoes, add the olive oil and the potatoes. Season with salt and pepper and add the lid and cook for about 6-7 minutes. Make sure the potatoes are cut side down.
- Then, open the lid and add the shallots and garlic and cook for another 3-4 minutes with the lid on so the potatoes can crisp up.
- Meanwhile, steam or boil the asparagus for about 5-6 minutes. You want it to be bright green and not mushy. Drain and set aside.
- For the POACHED EGGS: Break each egg into a separate small bowl or ramekin. Then, in a pot of boiling water, add the apple cider vinegar. Using a wooden spoon, swirl the water into a big circle. Then one at a time, add the egg into the water and cook for about 4 minutes with the lid on. Remove with a slotted spoon and place on a plate lined with a paper towel. Repeat this step 3 more times.
- To plate: add the potatoes, asparagus, eggs, hollandaise sauce, and chives. Sprinkle with a dash more paprika and serve.