Poached Eggs w/Fresh Hollandaise
2 Free range eggs, poached
Turnips and onion, chopped and sauteed in grass-fed kerrygold butter, or extra virgin olive oil
Add fresh Hollandaise sauce on top!
Fresh Hollandaise Sauce:
2 egg yolks
1/4 lemon, juiced, or to taste
1 pinch of sea salt
1 pinch of cayenne pepper
1/4 cup salted butter, melted and heated
Beat egg yolks, lemon juice, salt and cayenne pepper together in a bowl, or blender, until smooth. Slowly stream heated, melted butter into the egg yolk mixture, while whisking, to incorporate.