Not gonna lie, I love my sourdough toast under my eggs, but this is a great alternative if you’re craving the hollandaise taste of eggs benedict. I LOVE it, and it makes me happy to recreated it minus the bread.
- Easy Blender Hollandaise Sauce
- 2 egg yolks
- ¼ cup melted grassfed butter or Ghee, unsalted (Ghee is easy to find at Trader Joes and Whole Foods)
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- 1/2 tsp arrowroot flour
- 1/8 teaspoon paprika, or cayenne if you like a little heat
Puree all ingredients in a blender (except paprika).
Heat in a saucepan over medium heat until desired temperature. Spoon over eggs and serve with breakfast meat (I prefer bacon). Top with paprika or cayenne (optional).