Stacy’s favorite breakfast to order in restaurants used to be Eggs Benedict. With a delicious yolk plus Hollandaise and a bed of bread to soak it all up, it seemed the perfect indulgent meal for brunch. But then when we quit bread she struggled with what to order. Even the omelets at popular breakfast joints are tainted with pancake batter!
So, Stacy started ordering the same predictable thing over the years. We like a local restaurant that serves gluten-free pancakes the kids get freakishly excited about (gasp! yes, we let our kids indulge occasionally – and regret it immediately after). And at this restaurant they have Eggs Florentine as well as Eggs Benedict. Stacy decided to talk the waiter into combining the two, and thus Eggs Stacy was born.
As Stacy has recently been able to reintroduce eggs back into her diet after nearly a year on the autoimmune protocol, especially duck eggs with their large flavorful and nutrient-dense yolks, this was the first recipe she requested to indulge in. If you’re not in the mood for sausage, smoked salmon is an excellent and replacement!
Who’s this Benedict fella? Pretty lame with his English muffin and floppy fake bacon!
Who’s this Benedict fella? Not an American with his ENGLISH muffin, CANADIAN bacon and DUTCH sauce!
Who’s this Benedict fella? Bland. There’s no special flavors in his eggs more than salt and fat!
- For the spinach:
- 2 C baby spinach
- 2 TBSP bacon fat or lard
- 1/4 tsp garlic powder
- salt and pepper to taste
- For the sausage
- For the poached egg
- 1 TBSP apple cider vinegar
- 2 tsp kelp salt (or sea salt)
- 2 duck eggs (or chicken eggs)
- For the Hollandaise Sauce:
- 4 chicken egg yolks (or 3 duck egg yolks)
- 1 TBSP lemon juice
- 1/2 C melted butter, ghee or lard
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/8 tsp cayenne pepper(optional)
- Preheat oven to 350 degrees. Form sausages into 2″ wide patties and place in pyrex baking dish; bake at 350 degrees for 20 minutes, until sausages are cooked through (about 20 minutes for patties 3″ in diameter and 1″ thick).
- Melt bacon fat in a medium skillet over medium heat.
- Add spinach, garlic powder and salt and pepper and saute until greens are softened and wilted.
- Meanwhile, bring a medium pot of salted water to a boil over high heat; once boiling, add vinegar and stir. Prep your Hollandaise ingredients.
- Turn down to medium and carefully crack eggs and gently slide into the hot water, as close to the surface without burning yourself.
- Cook for 3 – 4 minutes (2-3 for chicken eggs) until white is cooked, but yolk is still runny. Remove with a spider or slotted spoon.
- Using the bottom of a double boiler or small saucepan, simmer water over medium heat.
- With a whisk scramble egg yolks with the lemon juice in the top of the double boiler or a small bowl that fits on top of your saucepan (without touching the water, or your eggs will scramble).
- Place the bowl on the simmering water and gently whisk while the egg yolks warm.
- When yolks are warm enough to keep butter melted, continue whisking while pouring melted butter into the yolks.
- Continue whisking until butter is fully incorporated and sauce is thick enough to coat the back of a spoon; then, immediately remove from heat and whisk in salt, pepper and cayenne. If you cook your sauce too much the eggs will scramble and the sauce cannot be recovered.
- To assemble, create a base of the spinach, place the sausage on top, then gently add the egg before finally pouring some of the sauce over all of it.
We realize you probably just passed out reading all these directions… but, fear not – it’s just sauteeing some spinach while you bake sausage and then putting a poached egg with sauce on top. You can certainly cook these incrementally and then whip up the Hollandaise before serving it all as one dish. As we rarely post recipes with so many steps, we hope you’ll trust we think it’s worth it… especially for a holiday – like Father’s Day!
If you make Eggs Stacy, please tag it on Facebook, Twitter and Instagram so we can see your deliciousness!