Eggs Benedict with Easy Hollandaise Sauce

Ingredients

• grass-fed butter or ghee2 tablespoon
• egg yolks2
• Dijon mustard¼ teaspoon
• lemon juice1 tablespoon
• sea salt¼ teaspoon
• water½ tablespoon
• bunch asparagus (16 pieces)1
• coconut or avocado oil1–2 teaspoons
• large tomato, sliced¼
• avocado, sliced½
• eggs, poached2
• chives, chopped
• sourdough or Ezekiel bread, toasted (optional)

Method

1. For the Hollandaise sauce, in a small sauce pan, melt the butter or ghee over medium-low heat.
2. Add all the ingredients into a high-powered blender until well combined.
3. In a medium-size frying pan over medium heat, add coconut or avocado oil.
4. Add the asparagus to the frying pan and pan fry until for tender, about 8–10 minutes.
5. In a small pot, bring 2–3 cups of water to a boil.
6. Once boiling, gently lower the eggs into the water and allow to boil for 3 minutes. Remove the eggs once finished and set them aside for assembly.
7. Divide the asparagus on two separate plates and add sliced tomato and avocado on top. Optionally, add toasted bread on the plate first.
8. Add the eggs and drizzle on the hollandaise.
9. Top with chives.