Paleo Blender Hollandaise

July 16, 2015

One of our favorite breakfast for dinner recipes is Eggs Benedict, Whole30 aside, I've had to cut out dairy (for nursing) and wheat (to solve my own postpartum issues) so the traditional way I make it just doesn't foot the bill. 

I remade my usual recipe the other night and got a good response about it for #NationalFrenchFryDay on Facebook and Instagram so I thought I'd share our little remake. 

Paleo Blender Hollandaise

1/2 cup melted ghee
2 egg yolks
1 tbsp lemon juice
dash of cayenne pepper to taste


Place 2 large egg yolks into your blender. 

Pulse to combine.

Next you're going to add your 1/2 cup of hot melted ghee. The last time I made ghee I let it get a little darker and I have to say I like the darker ghee taste, it's a bit more decadent.

While your blender is on (I set my to sauce or dressing speed, around medium) drizzle in the hot melted ghee. 

Look at the buttery flavored goodness, we're getting there! 

Next, drizzle in your tablespoon of lemon juice, or you could use the juice of one lemon, while the blender is on. 

Add a few shakes of cayenne pepper and blend to combine.

Here's your finished product. If it's too thick you can always add a bit more lemon juice.

Now here's how I used our hollandaise. 

I roasted a sweet potato and Yukon Gold potato (with salt, pepper, garlic powder, and olive oil) at 375 until crispy. 

Then I topped it with a few slices of bacon and two poached eggs. I poach my eggs by bringing a pot of water to boil, then reducing it to a low boil (too rapid will break up the egg) and boiling it for 2 minutes. 

Top it all with Hollandaise and you've got a really good Paleo/Whole30 friendly version of Eggs Benedict.