Breakfast Quinoa with Eggs and Smoked Hollandaise Sauce Recipe

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The perfect dish for a Sunday brunch.
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Although it is often thought that this delicious sauce originated in Holland, the actual origin is unknown; some of the earliest recipes of "Dutch Sauce" are written in French and English. You will often find this served on Eggs Benedict.
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“Family Table” by Shaye Elliot brings the do-it-yourself movement to the kitchen as she relies on whole foods from her homestead to make healthy, unprocessed meals for her family.
4 servings SERVINGS


    Quinoa with Eggs:

    • 1 cup quinoa, rinsed
    • 2 cups filtered water
    • 4 slices bacon
    • 1 tablespoon butter
    • 4 eggs

    Hollandaise Sauce:

    • 3 egg yolks
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 pound unsalted butter, melted and kept warm
    • Warm filtered water
    • Sea salt
    • Freshly ground black pepper
    • 3/4 teaspoon smoked paprika
    • 1/2 teaspoon sweet paprika


  • Quinoa with Eggs:Combine the quinoa and water in a small saucepan. Bring to a low simmer, cover, and simmer for 10 minutes, or until the quinoa is tender.
  • Meanwhile, in a cast-iron skillet, fry the bacon until crispy, 3 to 5 minutes per side.
  • In a separate cast-iron skillet, melt the butter and fry the eggs gently until they’re cooked but the yolks remain runny.
  • Spoon 1/2 cup of the cooked quinoa onto each of four plates. Top each pile of quinoa with one egg. Drizzle with a few tablespoons of Smoked Hollandaise Sauce. Crumble one piece of bacon over the top of the sauce and add a twist of freshly ground pepper.
  • Die of breakfast (or lunch or dinner) happiness.Smoked Hollandaise Sauce: Combine the egg yolks and lemon juice in a blender or food processor on low speed for 10 to 15 seconds. Increase the speed to medium and slowly drizzle in the warm butter, taking about a full minute to do so. Drizzling slowly is the key to a thick sauce. If the sauce becomes too thick, however, add a bit of the warm water (a teaspoon at a time) to achieve desired consistency.
  • Once the butter has been added, season the sauce to taste with salt and pepper.
  • Add the paprika and blend for a few seconds to combine. Serve immediately.
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