Every week, I get a request to make eggs benedict. As I believe in whole foods and fats, it’s become super important to me to make everything from scratch, which takes extra time and skill, but pays off in the end. Another thing I try to do is eat my carbs in vegetables only and leave out the sugar. So in this recipe instead of bread, I am choosing my favorite substitute, asparagus. You can add in the bread anytime if you want it.

Ingredients for 2

Hollandaise sauce

• 4 egg yokes
• 1 tbsp lemon juice
• 1/2 salted butter
• pinch of cayenne pepper
• pinch of paprika
• chopped basil (optional)

4 whole eggs

2 thick slices of cut slab bacon (Side note: Slab bacon is the best way to eat bacon, but if you don’t have it, go for 4 slices of any kind of regular bacon.)

10 spears of asparagus

2 tbsp white vinegar

3 tbsp lemon

Salt and Pepper to taste

Directions

1. Peel your asparagus with a peeler. (Optional: you can also grill them whole.)
2. Cut up your bacon into bacon bites and put on the stove to cook till done.
3. Start a boiling pot of water for your poached eggs. Add 2 tbsp of white vinegar to it.
4. Crack your first 4 eggs and separate your egg whites from your egg yokes. Add egg yokes to a double boiler bowl.
5. Add lemon juice, paprika, cayenne (for heat), and as you add the butter whisk in until completely mixed.
6. Take bacon off and put on some paper towels to absorb some of the fat. (note: If you have a dog and he is healthy, this is a good time to dribble that bacon fat on his dog food.)
7. Put a pot with 1.5 inches of water on the stove and set to boil for the double boiler.
8. When the water is boiling in the other pot, turn to a simmer, and add all 4 eggs for the poached egg one at a time, without them touching. (Note: it’s helpful to crack the eggs in a separate bowl and slowly drop them into the water when adding them.)
9. Set timer for 5 min.
10. Bring out a frying pan and add some olive oil on high heat. When hot, add asparagus and season with salt and pepper. When almost done throw in 3 tbsp of lemon and cook for another 30 seconds.
11. Plate your asparagus, add your bacon bits, when 5 min timer goes off carefully take the eggs off and dry on paper towel before plating. Plate your eggs on top.
12. The last step to place the double boiler on top the boiling water, but without it touching, with the hollandaise sauce in it. Stir continuously until it thickens. Once it thickens enough, add the chopped basil (optional) and ladle on top of eggs.
13. Serve and eat!