Hollandaise sauce has to be one of the healthiest concoctions (besides Bulletproof Coffee) you can possibly make in a blender…
And with this quick Bulletproof twist on the classic, you can enjoy a rich, creamy upgrade for anything from asparagus to wild-caught salmon in five minutes or less!
Bulletproof Hollandaise Sauce
• 2 Pastured Egg Yolks
• 1 Tablespoon Lemon Juice
• Pinch Of Sea Salt
• Dash Of Cayenne Pepper (Optional – Leave Out If You’re Sensitive)
• ½ Cup Melted Grass-Fed Unsalted Butter Or Ghee
• Small Bunch Fresh Parsley (For Optional Garnish)
Mix the egg yolks, lemon juice, salt and cayenne in a blender on low for about 30 seconds, then slowly pour in the melted butter or ghee. And once the mixture has emulsified and thickened, you’re done! Top with a garnish of parsley if you choose.
And as a substitute for your morning Bulletproof Coffee on a lazy weekend, try doubling down on choline and healthy fats with Bulletproof Eggs Benedict.
Legend has it that the original version – an English muffin topped with poached eggs and Hollandaise – started out as a creative hangover cure…
And with a few hacks, you can enjoy a 100% gluten-free Bulletproof version of this all-time brunch favorite guaranteed to cut through any morning brain fog:
Bulletproof Benedict
• 2 or 3 Handfuls Of Spinach, Washed
• 1 Tablespoon Grass-Fed, Unsalted Butter
• 2 Softly Poached Pastured Eggs
• Bulletproof Hollandaise
• 1 ripe avocado
• Sea Salt To Taste
Sauté the spinach with one or two tablespoons of water in a pan until it just begins to wilt. Drain the water and add the butter with a pinch of salt, then stir until the butter melts and place the sautéed spinach on a plate. Add the two softly poached eggs on top of the spinach and drizzle with Bulletproof Hollandaise sauce. Halve and slice the avocado on the side, and serve!
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| Serving alternative from www.cavefoodkitchen.com |