Ingredients
4 whole eggs poached
2 egg yolks
1/2 cup melted grassfed butter
juice of 1 lemon
zest of 1 lemon
4 slices uncured ham or canadian bacon
4 Portabella mushroom caps
2 scallions chopped
white vinegar
bacon grease
Directions
Hollandaise- In a small mixing bowl, whisk together egg yolks and lemon juice and set aside. Bring a small pot of water to a simmer and place mixing bowl with yolks and lemon juice mixture over the pot careful not to let the bowl touch the water. Slowly whisk in melted butter and continuously whisk until mixture thickens, about 5 minutes.
Benedict- Poach eggs one at a time in a pot of boiling water. In a nonstick skillet, brown ham over medium heat for 5 minutes per side. Remove ham from pan. Add bacon grease to pan and saute portabella mushrooms for about 3-5 minutes per side. Serve eggs benedict style with the portabella mushrooms on bottom, then ham, then poached egg, then hollandaise. Garnish with lemon zest and smoked paprika.
Enjoy!
Fit Chic