Jake modeled for an ag photo shoot yesterday. I don't really know what was involved, but he was handed some cash at the end of it...and some carrots! Since I didn't have the boys to wrestle out the door this morning, breakfast was a more leisurely affair and I decided to whip up a veggie-based, breadless eggs benedict using those carrots and some other veggies I had in the fridge.
At the base: steamed spinach, sauteed zucchini, and caramelized carrots. Then: poached eggs. On top: balasamic hollandaise sauce and some freshly ground pepper.
I am certain that I must block out how much butter is in this sauce every time I make it, which - probably because of the amount of butter - is not very frequently. But it is so delicious and a must when you make eggs benedict!
4 egg yolks4 T lemon juice
1/2 t balsamic vinegar
1 T water
1 C butter, melted
1/4 t pink Himalaya salt
In the top of the double boiler, whisk together egg yolks, lemon juice, pomegranate balsamic, and water. Add the melted butter to egg yolk mixture a couple of tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.