Breakfast Quinoa with Eggs and Smoked Hollandaise Sauce Recipe

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The perfect dish for a Sunday brunch.

Photo by Shaye Elliot

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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.

Photo by Shaye Elliot

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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.

Cover courtesy of Lyons Press

4 servings SERVINGS

Ingredients

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

Directions

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.

More from Family Table:

• Cilantro Aioli Recipe• Homemade Chorizo Recipe• Roasted Sunchoke Sunchokes with Tomatoes and Lemon Recipe• Asparagus Soup with Poached Eggs Recipe• Oven-Fried Zucchini with Cilantro Aioli Recipe• Instant Berry Ice Cream Recipe• Red Wine and Honey-Poached Pears and Plums Recipe
Reprinted with permission from Family Table: Farm Cooking from the Elliot Homestead by Shaye Elliot and published by Lyons Press, 2018.Buy Elliot’s other title, Welcome to the Farm: How-To Wisdom from the Elliot Homestead, from the Capper’s Farmer store.

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