Breakfast is the most important meal of the day. What we eat provides fuel for us to use and burn after sleeping and fasting for about eight hours. If you fuel your body the right way, you'll feel energized, awake, and full until it's time for lunch. This breakfast recipe will do just that, but with a bonus: turmeric powder has anti-inflammatory properties! Yay! Don't worry, the flavor of the turmeric doesn't disrupt the hollandaise sauce, in fact, it makes it taste even better! Enjoy!
*The hollandaise sauce recipe makes about a cup of sauce- plenty for 2-4 dishes :)
Eggs for Poaching
English Muffins, Preferred Bread, or Mixed Greens
2 Egg Yolks
1/2 Ghee or Preferred Butter, melted and kept warm
Pour 2 Tbsp of the white wine vinegar into a pan filled about 2 inches with water.
Bring to a boil, then reduce heat and bring to a simmer.
To poach an egg, crack it open into a ladle or small bowl. Then bring the ladle/bowl as close to the surface of the simmering water as possible before gently pouring the egg into the pan. This will help reduce movement of the egg and egg white while poaching, helping to create a more compact and round poached egg. Continue pouring eggs into the pan one at a time until you've got all that you need or want cooking.
Let the eggs poach for about 2-4 minutes, depending on how hard or soft you like them. Then turn the heat off and allow them to sit for about 8 minutes. Pop your English muffin into the toaster or set your plate with a bed of mixed greens to put your eggs on when ready. Once the eggs are done poaching, remove them with a slotted spoon and lightly pat dry with a paper towel.
While the eggs are poaching, combine the 2 egg yolks, 2 Tbsp white wine vinegar, water, and sea salt in a small, heat-proof bowl.
Place the bowl over a small pot of boiling water- you do not want the water touching the bottom of the bowl, you're creating a double boiler where the steam will heat and cook the mixture.
While the bowl is sitting on top of the pot, whisk the egg mixture until it has doubled in size and has a thick consistency and a pale color. Add the turmeric powder and continue to whisk until fully combined.
While continuing to whisk, slowly pour the melted and warm (not too hot or it will separate) ghee into the egg mixture.
Sprinkle with some salt and pepper, and maybe a splash of water if you want to change the consistency to be a little runnier.
Now you have a hollandaise sauce! Go ahead and pour it over your poached eggs and enjoy!