Tag Archive for Hollandaise

The Golden Sauce

There is a golden sauce so delicious, it is worth the price of gold!

It was just yesterday that I mentioned the amazingly delectable Hollandaise Sauce as a favorite of mine on poached eggs.  The best part – it is easier than you can ever imagine!

One of the things we have to be mindful of while living in a state of nutritional ketosis is our intake of protein.  We all know that carbs will take us down, but did you know that protein can as well?

When there is a significant intake of protein, the body converts the protein into sugars during a process called Gluconeogenesis.  This is a metabolic process that makes glucose, a simple sugar, that provides the body with energy from non-carbohydrate sources when you are a carb burner.

This is why it is super important to make sure you are getting ample healthy fats when you are consuming meats and vegetables in order to stay a fat burning machine.  We don’t want those proteins turning into carbs in our body so make sure you have the fat to counteract the carbs and proteins.

And…this is why I love Hollandaise!  You can put it on your veggies, your meat, your eggs – pretty much anything your heart desires!  My favorites are eggs, spinach and asparagus.  It is wonderful tasting, and as long as you are using our favorite grass-fed butter, it is a great source of fat!  You can also ask for it at many restaurants that will gladly bring you a side of this delicious sauce.

 

Blender Hollandaise

IMG_2930

Place in your blender:

2 Egg Yolks

1 TBSP Lemon Juice

Salt and Cayenne to taste

IMG_2932

Turn your blender on low for 5 seconds.

Melt 1/2 cup butter (Kerrygold) in a pyrex glass measuring dish.

IMG_2931 IMG_2934

In a very low stream on the lowest speed, gently pour your butter into your egg yolk mixture.

IMG_2935

As soon as it is combined – you have hollandaise.

IMG_2937

I have never had it curdle, but if it does, add two egg yolks on high speed with whipping cream one TBSP at a time.

Enjoy!

IMG_2939

 

 

 

The Easiest Way to Cook an Egg!

So many of us that follow the Ketogenic Lifestyle often eat eggs for breakfast.  It is easy to quickly become tired of plain old scrambled eggs.  We can mix them with chorizo, serve them with bacon or cheese, but underneath, they are still the same old scrambled eggs.  Anytime you eat the same thing over and over again, it becomes tiresome.  So what to do?

Mix it up with different cooking methods.  This one is especially easy and fast with little mess, so it is a staple on busy weekday mornings.  You can also gourmetify it with a little extra effort on the weekend.

Today, I am going to show a family favorite, and it only takes 7 minutes from start to finish with one dirty pan.  By the way, the pan is extremely important unless you are only cooking for one, in which case, you can just use boiling water.

How to cook a poached egg:

Start with an egg poaching pan and great eggs from pasture raised and fed hens.  I have two pans, one with 4 inserts and another with 6, just depending on how many want one or two eggs.  You can buy the larger 6 egg poacher here where I purchased mine.

 

img16l

 

6-egg_poacher

 

Today I used the four egg poacher.  I purchased this one years ago from Williams Sonoma.  Lift one cup out and pour about a 1/4 inch layer of water to cover the bottom of the pan to create the steam.

 

IMG_3218

 

Spray each cup with coconut oil spray.

 

IMG_3219

 

Place the lid on the pan, and turn your heat to high.  It should start steaming with boiling water in no more than two minutes.

Once it is boiling, turn your heat down to Medium, and crack eggs one at a time, placing them in a cup insert.

 

IMG_3220

 

Place your lid on, and set your timer for 4 1/2 to 5 minutes.  Depending on how you like your yolk, you may need to adjust your time.  This time gives us a nice somewhat runny center but firm white.

 

IMG_3221

 

 

Once the eggs are set, and don’t jiggle if you nudge the pan a little from side to side, remove from heat and empty each egg onto your plates.  Be sure to use a hot pad to protect your finger tips.  I usually run a knife along the outside edge of the insert, but it is not always needed.

 

IMG_3222

 

My husband likes his plain with salt, pepper and sometimes a little homemade salsa.

 

IMG_3223 IMG_3224

 

 

I love mine with a little hollandaise.  Stay tuned this week for this awesome recipe!

 

hqdefault

 

 

Poached eggs are so versatile.  Here are a few other ideas that I love to try when we have a bit more time:

Place in an avocado with or without bacon:

 

avoegg IMG_2524

 

 

 

Get your greens too by serving over spinach or asparagus:

 

cauliflower-with-poached-egg-4 hollandaise1 eggs-sardou Asparagus with a Poached Egg and Hollandaise Sauce 1 500

 

You can even eat them over a salad!

 

 

4886

 

Enjoy your wonderful healthy eggs!