You guys, this book writing process is so crazy! I had no idea what I was getting myself into when I signed on, but absolutely have no regrets and am already crazy enough myself to be planning the next one! You probably saw my post the other day on Facebook that the book was done. That was a silly rookie mistake apparently. This really is kind of like pregnancy. Just when you think it’s the end, there’s more to endure. I was 10 days late with Asher! I am going on 12 days late with this little bundle of book joy.
In all honesty though, it will be kind of like holding my new baby for the first time when I finally receive my first printed copy in June. After 9 months of creating, testing, writing, photographing, designing, and editing (& more & more editing), I will get to see what all of my hard work has accomplished. Just seeing the PDF version reassures me that it was not all for naught and will absolutely pay off in the end when I get to see the joy that my book and the recipes in it will inevitably bring to you and your family.
Want to see a little bit of it? I’m sure you do, but that will have to wait until I have time to sit and write the sneak peak post. You can however, in the meantime, view a few pages that I have leaked on my instagram page. I will write the post soon though, I promise. But for now, I have a super scrumptious breakfast recipe to share with you. Poached asparagus and eggs topped with my favorite condiment: hollandaise sauce. If you’ve been following me for quite some time, you know of my affinity for that creamy, velvety, rich sauce. If not, check out some of my past recipes where this sauce shines:
- 8 large asparagus stalks, about 12-ounces
- 4 large eggs
- 2 teaspoons apple cider vinegar
- chives for garnishing
- 2 large egg yolks
- ¼ cup melted grassfed butter or ghee (here’s a dairy-free sauce)
- 2 teaspoons fresh lemon juice
- ¼ teaspoon paprika
- ¼ teaspoon sea salt
- Break each egg into a separate small bowl or ramekin.
- Trim the bottom ½-inch of the asparagus stalks, then slice them thinly lengthwise.
- Bring a deep skillet of water to a boil.
- Cook the asparagus in the boiling water for 5 minutes, until bright green and tender.
- Remove with a slotted spoon, then add the apple cider vinegar and reduce the heat to a low simmer.
- Carefully slide in each egg, one at a time. I use these fun egg poaching molds to help keep mine a perfect oval shape, but you can free-form it too.
- Cover the pan, remove from the heat, and allow the eggs to cook for 7-9 minutes, until the whites are set and the yolks are still soft.
- Drain on a paper towel.
Make the Sauce
- Pour boiling water into a blender, then cover and let sit for 10 minutes. Dump out the water and dry the container thoroughly.
- Blend the egg yolks with the lemon juice, salt, and paprika.
- With the blender running on low, slowly pour in the hot melted butter.
- Blend for about 30 seconds until the sauce has thickened and the butter is well incorporated. An immersion blender works really well for this as well. The sauce will continue to thicken as it cools.
- Serve each egg over a plate of asparagus stalks and topped with hollandaise and chives.