Mexican Eggs Benedict

By Anatomica | May 11, 2018 |

Perfect for brunch, or any meal really! This meal is paleo and Whole30 friendly.

MEXICAN EGGS BENEDICT

Chipotle Hollandaise Sauce

  • 1 to 2 dried chipotle chilies
  • 3 large egg yolks
  • 2 teaspoons lime juice
  • 2/3 cup salted clarified butter or ghee, melted
  • 8 large eggs, poached
  • 1 tablespoon Whole30-compliant bacon fat or extra-virgin olive oil
  • 8 cups baby spinach
  • sea salt and fresh cracked pepper
  • for serving: avocado slices, fried plantains, fresh cilantro

To make the sauce: Soak the chilies in boiling water for 15 minutes, until softened. Remove the seeds for a more mild sauce, or leave them in for a spicy sauce.  Add the chilies to a blender with the egg yolks and lime juice. Blend until smooth. With the blender running on medium-speed, slowly drizzle in the melted clarified butter or ghee. If sauce separates or is too thick, whisk in a teaspoon of water at a time until it reaches desired consistency.  The sauce can now be stored in the refrigerator for up to 3 days and gently reheated over a double boiler.

Melt the bacon fat in a skillet over medium-high heat and add the spinach. Cook for 2 to 3 minutes, or until it is wilted, then season with salt and pepper to taste. Divide the spinach between 4 plates and top with 2 poached eggs and a drizzle of the Chipotle Hollandaise Sauce.

Serve with avocado, fried plantains, cilantro, and a side of bacon if desired.

Tip: to poach eggs, bring a deep skillet of water to a low simmer and add 2 teaspoons apple cider vinegar. Reduce the heat so the water is just barely simmering. Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. Repeat with the remaining eggs, making sure to space them out around the pan. Cook for 4 to 5 minutes, and then remove with a slotted spoon onto a plate lined with paper towels. Poached eggs can be stored in an airtight container filled with ice water in the fridge for 2 days. Gently reheat in simmering water before serving.

Posted in Nutrition / Recipes, Scripta

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