Family Table (Lyons, 2018), by Shaye Elliot invites you to pull up a chair and take part in the anecdotes and bounty that have been grown, cured, and cooked on the Elliot Homestead. Using simple ingredients, Elliot gathers over 70 of her whole-food recipes that celebrate traditional garden-to-kitchen techniques and healthy eating to share in rich print and vibrant photos. Eliot’s experience building a sustainable farm with her husband and children has provided her with the know-how to bring the Elliot Homestead to life with farming, cooking, and healthy-living advice in her blog and three books. Her first book, From Scratch, shares her motivation in creating a farm-to-table lifestyle for her family. Eliot’s latest book, Welcome to the Farm¸ serves as a guide for readers wishing to build a homestead for themselves.
I’ll be honest here, I’m a total sucker for this hollandaise sauce. I’ll drizzle it over practically anything, including eggs, grilled vegetables, crusty bread, chicken, you name it. Especially with that subtle hint of smoke from the paprika—yes, please! If you want to impress in a major way, make this Quinoa with Eggs for breakfast. Or for lunch. Or for dinner. When it’s been drizzled in a smoky hollandaise, there are no rules.
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
Buy Elliot’s other title, Welcome to the Farm: How-To Wisdom from the Elliot Homestead, from the Capper’s Farmer store.