You simply cannot beat a good breakfast and with Paleo there are just so many options. I love eggs and will pretty much have anything for breakfast as long as I can put an egg on top of it. This recipe has the classic combination of asparagus, poached eggs and a delicious Paleo hollandaise sauce. You could also add some meat or fish; bacon or smoked salmon would work well and if you happened to have any pulled pork leftovers in the fridge that would be a very special addition.
I always like to include vegetables with my breakfast and asparagus with a runny egg yolk is one of my favourite combinations. The season for English asparagus starts at the end of April and runs until June and it is worth stocking up and using in various recipes during this period as it really is a delicious, locally grown product that is full of flavour. You can of course get it all year round but the English asparagus is particularly special. Cooking it could not be simpler; in this recipe I just pan fry the asparagus for five minutes but you could steam or boil if you preferred.
Paleo Hollandaise Sauce…
What makes this breakfast dish really special is the addition of the Paleo hollandaise sauce. It is something which most people tend to only have when they venture out for a weekend brunch but you can recreate it at home quite easily; plus it will be so much better than what you get elsewhere.
I know that sauces can often seem complicated or messy but I hope you will be pleasantly surprised at how easy it is to make this Paleo hollandaise. It is very simple to make and you only need a handful of ingredients; egg yolks, clarified butter and lemon juice. It is as simple as that. The best thing is that the recipe for hollandaise does not even need many adjustments to make it Paleo friendly. Many of the mainstream recipes call for clarified butter to be used so it lends itself perfectly to Paleo cooking.
This recipe creates a simple Paleo hollandaise sauce that is truly delicious but it can be used as a base to add more flavourings if you wish. You might want to chop up some of your favourite herbs and stir them in; tarragon or chives would work well. You could also add some spice; a pinch of paprika or cayenne pepper would add a subtle warmth.
A bit about clarified butter…
If you have not used clarified butter before it is essentially butter with the milk solids and proteins removed leaving just the fat. It is considered to be Paleo friendly but you should try to use grass-fed butter to get the maximum health benefits from it. You can buy clarified butter (also known as ghee) but you might struggle to find Paleo friendly options; many brands include additives or bleach the product. There are some organic options available but they are quite expensive.
My recommendation is to just make some yourself at home. It is really easy. Take a look at my blog post on How to Make Clarified Butter for more information. You can then use this as a butter substitute in both cooking and baking. I always have some in my fridge and find it comes in really useful.
PIN THE RECIPE FOR LATER:
Servings: 2 people
- 250g asparagus spears
- 4 large eggs
- 1 tbsp olive oil
- 1 portion of Paleo hollandaise sauce
- In a frying pan heat the olive oil over a medium to high heat and then add the asparagus spears. They should take about 5-6 minutes to cook.
- Whilst the asparagus is cooking poach the eggs in a large pan of water. See the notes for my tips on poaching eggs.
- Warm the hollandaise sauce through (if needed) and then plate the asparagus and poach eggs and top with the sauce.
** My tip for making poached eggs is to bring a large pan of boiling water to a rolling boil and then remove from the heat. Crack the eggs into the water and place the lid on the pan. Leave to stand for 3-4 minutes and you will have perfect poached eggs.
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