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
Quinoa with Eggs:
- 1 cup quinoa, rinsed
- 2 cups filtered water
- 4 slices bacon
- 1 tablespoon butter
- 4 eggs
- 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.
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.