Today my son turns 13! I am the mom to a 13 year old you guys…a teenager?! What is happening and where did all the time go?! He is a really good kid, but I can already see the “teen” shining through. I’m pretty sure we can all remember those days. Oh man, I was the worst teenager…my mom probably loved the fact I was never home lol. Luckily, he is much better than I was at his age. All he wanted to do for his birthday was go eat Chinese food and build a big Lego set…so that is what we did. Then tomorrow, Batman vs. Superman comes out so we are definitely going to watch that! Any other Superman lovers out there?! I LOVE Superman, Tom Welling and Henry Cavill are my favorites.
Wait…can we just take a visual on this really fast? Can I also say I have watched all 10 seasons of Smallville 4 (maybe 5) times…yikes…I love it. I never thought I would, but I really do…still. As I type this we are watching an episode of it…hence this part of the post I think haha.
Alright, so back to why you are here…to view this ahhhmazing recipe for Eggs Benedict, with a twist. Eggs Benedict is my favorite, I could probably eat it daily lol. This post today is just full of my favorites, how exciting! Put on Superman and make me Eggs Benedict, and I will call that a fantastic day. I have heard so many people say making hollandaise sauce is difficult, but I really don’t think it is. You just need to make sure your temperature is right and your pot doesn’t have too much water. The trick is low heat, only a little water in your “double boiler” and you will be just fine! I explain how to make this Paleo version below, I hope you like it as much as I do!
In the recipe, I mention to watch this short video about how to poach an egg. I always go with the first option because it is how I have always done it. You can use any method you would like of course.
If you make this, I would love to see it! Just tag me on Facebook or Instagram @peckled or hashtag #peckled. Enjoy!
Smoked Salmon Eggs Benedict Recipe
- Serves 2
- A healthier, grain free, take on your favorite breakfast meal!
- 4 Eggs
- 1 Sweet Potato
- 2 oz Smoked Salmon or Lox
- 1 Tbsp Capers
For the Hollandaise Sauce
- 5 Egg Yolks
- 1 Tbsp Lemon Juice (1/2 a lemon)
- 1/3 cup Unsalted Natural Butter (such as Kerry Gold), melted
- Pinch of Salt, Pepper and Cayenne (optional)
- Heat a large pan on low-medium heat with a little olive oil.
- Wash your sweet potato, and slice into thick pieces, about 1-1/2″. Place your sweet potato slices in your pan, and cook for about 5-6 minutes on each side, making sure not to burn it. Cook until tender.
- In a small pot, fill 1/2 way with water and bring to a simmer. If your eggs aren’t FRESH, you can always add 1/2 Tbsp Apple Cider Vinegar to the water, it’ll help. Please view the video link ABOVE the recipe to learn how to make the perfect poached egg. I know Jamie says you don’t need vinegar, and “it’ll taste like vinegar” but I assure you it doesn’t. I have done it several times when my eggs aren’t as fresh as I would like them.
- Once your eggs are poached, remove them onto a paper towel lined plate. Take that same pot and pour out some of the water so there is only about 2″ of water at the bottom of the pot. Place a large glass bowl on top of the pot, to create a double boiler. Make sure the water at the bottom is NOT touching the bowl.
- Once you have that set up, remove the bowl and place it on the counter. Add your lemon juice and egg yolks, and whisk until about doubled in volume, and the yolks become slightly lighter.
- Place the bowl back on the pot as previously tested, and whisk while slowly pouring the melted butter in. You do not want to stop whisking because you will end up with scrambled eggs.
- Whisk for about 3-5 minutes…IF you do see your egg starting to scramble, take it off the pot and whisk it in the freezer. I know it sounds funny, but you do what you gotta do sometimes to cool it down! I have seen people have a bowl of ice next to the pot, just in case, so you can do that if you’d like.
- Once the mix has thickened up a bit and almost doubled in volume, remove it from the heat, and add in the salt, pepper and optional cayenne.
- To assemble, place your cooked sweet potato slice on your plate, with a small piece of salmon, 1 poached egg, the hollandaise sauce and top with a few capers!
- Tip: Save your egg whites from the hollandaise! They will be perfect for cloud breads, scrambled eggs the next day, or you can make an egg white omelet for someone who lives in your house. I make the omelets for my 2 kids when I make this 🙂