Paleo Eggs Benedict

This was the first time I tried this and it will definitely be a repeat.  I'm thinking that the next time I try this I might also roast some tomatoes.  That just sounded really tasty to me in combination with the portobello mushrooms and eggs.

Ingredients: 
4 large portobello cpas.
1 TBS olive oil (more for coating the mushrooms before baking)
1 TBS chives finely chopped
1/4 tsp sea salt for caps, 1/4 tsp for sauce
1/4 tsp black pepper
4 slices Canadian bacon
4 eggs for each of the portobellos, 2 eggs for the egg yolks
1/4 cup butter
1 TBS lemon juice
1 tsp water
1/4 tsp cayenne, hot paprika, or red chile powder

Preparing the portobellos and eggs: 
1. Preheat oven to 450 degrees
2. Line a baking sheet with parchment paper
3. Prep the mushrooms by combining 1 TBS of olive oil, chives, salt, and pepper in a bowl, Remove the stems from the caps, and add the caps to the bowl to coat with the olive oil mixture.
4. Place the mushroom caps smooth side down on the baking sheet and set in oven for 10 minutes.
5. After 10 minutes place the slices of the Canadian bacon one in each one, and then place in the oven for another 10 minutes.
6. Prep the eggs.  Spray or coat olive oil into 4 muffin tins, and place one egg in each one.  Place in the oven for about 9 minutes. (8 for runny yolks, 12 minutes for very firm yolks).
7. Make the hollandaise sauce. Melt the butter in the saucepan, then remove from the heat. In a hand immersion blender container, add the butter, lemon juice, water, salt, and chile powder.  Blend.
8. Serve by placing one egg on each mushroom cap with the Canadian bacon, then add the hollandaise sauce on top with some additional finely chopped chives as garnish.

Delicious breakfast!!

Mexican Paleo Coleslaw

 

Nothing like good food, family, and friends. This was a wonderful occasion for making this salad; the celebration of our children, grown and attending Williams and Brown. My son grew and our dear friends' children grew up together from the time they were in daycare.  Here they are now, college students, discussing politics, future careers, and their college courses.

This is also one of the recipes that warms my heart, because I typically make this salad when we eat carnitas or barbacoa on weekend mornings,  something I fondly remember doing growing up and when we were in Mexico visiting.

There were several requests for this salad recipe....so here it is!

Avocado Dressing: 
3 garlic cloves
1/4 cup olive oil
1 avocado
2 TBS lemon juice
1/4 cup Greek yogurt
3/4 tsp sea salt

Slaw:
2 cups thinly sliced green cabbage
1 cup shredded carrots
1/4 cup chopped cilantro

Directions: 
Place all the ingredients for the avocado dressing in a blender (I use the small container that comes with a hand immersion blender - it's the perfect size)
Toss the cabbage, carrots, and cilantro in a bowl
Add the dress and mix it in.

That's it! You have a delicious salad to go along with our weekend carnitas or barbacoa.  I love to put these on top of the carnitas in the tacos, and of course it's great as a side.