Hollandaise Sauce

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The rule of thumb for Hollandaise sauce, is one egg yolk per serving. Seeing that I made six servings for my Eggs Benedict recipe, I have decided to use 6 yolks. We reserved the whites for another recipe. This would be a perfect opportunity to make a meringue pie, or macaroon cookies. 


This was my first time to make Hollandaise sauce, and Eggs Benedict. It turned out successful, except that I made the sauce before the eggs were done, and my sauce hardened a little, because it sat on the side for a few minutes. With out thinking I threw some of the sauce in a bowl and put in the microwave to liquify my sauce… :-) Needless to say that was a fail, and a scrambled my Hollandaise sauce after all. So lesson learned, don't let your Hollandaise sauce sit to set, and don't microwave…


Ingredients:

• 2 tablespoons of juice of a lemon
• 3/4 cup of  Clarified Organic Kerrygold  Butter
• 6 egg yolks
• Pinch of Cayenne, and paprika
• 1 teaspoon of salt

Directions:

In a skillet boil water. In a stainless steel bowl, add egg yolks and lemon juice. Hold steel bowl over boiling water, but carefully do not let the bowl touch the water. Rigorously whisk, yolk sauce will thicken, whisk as fast as possible so eggs will not get over heated and scramble. Once yolks are looking like a thick sauce, add clarified butter. Slowly, and in segments. Whisking rapidly, until all butter is added. Add salt and spices. Drizzle neatly over Eggs Benedict.  

Serve and enjoy!

Click Here for Eggs Benedict

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Eggs Benedict

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Primitive Foodie, is going Irish for a month. Paleo Irish that is. For fun, we are connecting back to our ancestral roots, and cooking with foods that our grandparents would have cooked with. Growing up with a grandfather that was Irish, the cuisine and culture was ingrained in me as a "wee little one".  At my grandparents house, the meals were Irish, the Gaelic was spoken, and the heritage strong. It has been a long time since I have connected with that, and since I have gone Paleo, I avoided most of the dishes, due to the starches. Ireland cooking, however does not have to include a lot of starches. You can be paleo and enjoy foods from around the world and this is what we hope to prove by this experiment. Not to limit ourselves, and be creative as possible in our lives.  WE will be creating dishes that incorporate a lot of the Irish food, while staying focused on healthy eating. On our list, there will be a lot of Breakfast items, as that is one of my favorite meals to cook! 

Ingredients:

• 6 slices of Canadian Bacon, or BACON!!
• 6 Duchess potatoes
• 6 eggs
• 2 teaspoons of white vinegar 
• Hollandaise Sauce
• Salt and pepper to taste
• 1 tablespoon of parsley

Directions:

In a skillet brown bacon, slightly. Set aside for later. Fill a skillet half way with water, and add vinegar. Heat to a boiling. Carefully, break eggs one by one into skillet of water. Simmer eggs for 4 minutes on low, while carefully stirring the water around the eggs, paying close attention not to break the yolks. 

Remove eggs, carefully, from skillet with a slotted ladle spoon. 

Assemble, Duchess potato, top with bacon, Eggs benedict, and Hollandaise sauce. 

My Hollandaise Sauce 

Serve and enjoy! 

To make this even more of an Irish dish add Cod!

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Autumn Butternut Squash and Bacon Frittata

Halloween has come and past, and we recently went to the pumpkin patch and bought a variety of pumpkins and squashes. I am unsure which is my favorite between pumpkin and Butternut squash. Both, pumpkin and squash, are delicious, and reminds me of all the wonderful things, I love about fall. 

When I found this recipe, on the Whole Foods, FB page, I had to make it!  Of course, it has been adapted, and changed, to fit our diet. We added bacon, and exchanged almond milk in the place of milk. This dish would be a perfect Thanksgiving morning brunch treat, or the day after Thanksgiving breakfast! It is hearty, filling, and lite in calories!

A great Thanksgiving weekend treat! 

 

Nutrition:

This winter squash is actually a fruit not a vegetable, that has a rich sweet nutty taste. According to Livestrong.com , 1 cup of Butternut Squash has 60 calories, 16 g of carbohydrates and 3 g of fiber. It also supplies almost 300 percent of your daily value of vitamin A , 50 percent of vitamin C, 7 percent of calcium and 5 percent of iron.

Not bad for one cup of extremely filling and satisfying butternut squash.

Four cup of healthy Goodness.. 1200% of Vitamin A!

Ingredients

• 4 cups butternut squash cubes 
• 1/2 red onion, cut into thick slices 
• 1 tablespoon extra-virgin olive oil 
• 1 teaspoon sea salt, divided 
• 1/2 teaspoon freshly ground black pepper, divided 
• 8 large eggs 
• 1/3 cup Almond milk no flavor
• 2 tablespoons chopped fresh sage
• Fresh thyme
• 1 cup grated Gruyère cheese (optional)
• 4 slices of Bacon
• Parsley to garnish

1. Preheat oven to 425°F. 
2. Slice Bacon and fry in a cast- iron skillet. Remove excess grease, and set aside. 
3. Add , dice onions, and squash in  a baking pan or in cast iron skillet,  toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. 
4. Roast in oven until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. 
5. In a large bowl, whisk eggs, almond milk, spices and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together. Pour into the baking dish or skillet and return it to the oven.
6.  Continue cooking until eggs are just about set, 6 to 7 minutes. 
7. Remove from the oven and sprinkle with cheese. Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes. Cool for a few minutes, cut into wedges and serve.

Autumn Butternut Squash and Bacon Frittata, right out of the oven

Nom, Nom, Nom! Or Violet says Nommy, Nommy!

Tracey Original Egg

The Tracey Original Egg mixture for Lunch

So delicious, you will eat it every morning!

My husband always teases me that if I call something a Tracey Original, that it will be an enjoy only one time meal. A "Tracey Original" so we like to call it, is a dish that I randomly throw together, with no direction. It is items that we happen to have on hand that are selectively chosen by me and thrown into a dish. Typically these dishes are amazingly delicious, to where everyone will savor the dish, and ask me to make sure to write it down. Which I never have time to do, and they are a once in a life time meal!

The Tracey Original Egg mixture is not a one timer. It is my lunch on most days. Very Filling, and satisfying! Sorry Vegans, this a Vegetarian recipe.

• One sliced Mushroom
• 3 egg whites (or)  2 whole eggs
• Granulated Garlic ( a sprinkle)
• Paprika ( a sprinkle)
• Pepper ( a sprinkle)
• Garlic ( a sprinkle)
• Olive oil ( a spray)
• Feta Cheese ( tablespoon)
• Spinach or spring mix ( one hand full)

In a medium sized skillet spray olive oil. First add the mushroom saute for a minute or two on medium heat. Next add Egg and spices. Scramble until almost done and then add Feta, continue to scramble for another minute, and then add Spinach, and saute until the consistency you like!

The Health benefits to this meal is found in the Eggs, mushroom, olive oil, garlic powder, and spinach mix. 

Simple spices

Toss and scramble