My son LOVES eggs benedict. I swear, I’m just in it for the sauce. Now, I have found a low carb way to have my lemony wonderful that is hollandaise!
- Easy Blender Hollandaise Sauce
- 3 egg yolks
- 2 cup melted grassfed butter or Ghee, unsalted (Ghee is easy to find at Trader Joes and Whole Foods)
- 2 teaspoons lemon juice (more if you like it lemony)
- ¼ teaspoon salt
- 1/8 teaspoon paprika, or cayenne if you like a little heat
Puree all ingredients in a blender (except paprika).
Heat in a saucepan over medium heat until desired temperature. Spoon over eggs and serve with breakfast meat (I prefer bacon). Top with paprika or cayenne (optional).