Asparagus with Poached Eggs and Paleo Hollandaise

This paleo breakfast recipe has several steps but is well worth the extra effort. Crispy prosciutto and poached eggs rest on a bed of fresh asparagus, all topped with a rich hollandaise sauce. The flavors combine to form a delicious and savory breakfast.



1 bunch fresh asparagus, ends trimmed
4 pieces prosciutto
1 tbsp apple cider vinegar
4 eggs
Salt and pepper, to taste

Hollandaise sauce:

3 egg yolks
3 tbsp extra virgin olive oil
2 tbsp hot water
1 tbsp lemon juice
Pinch of salt
Pinch of cayenne


1. Bring a large pot of salted water to a boil. Add in asparagus and cook 4-5 minutes until tender. Remove from the water and place into an ice bath to stop the cooking process. Drain and set aside.

2. Meanwhile, cook the prosciutto in a small skillet until crispy. Set aside.

3. For the hollandaise sauce, whisk the egg yolks in a medium metal bowl. Add in the olive oil, water, lemon juice, salt and cayenne and continue whisking. Place the bowl over a pot of boiling water so that the bottom of the bowl is steamed. Whisk constantly until the sauce thickens, about 1-2 minutes.

4. To poach the eggs, fill a large skillet with water. Heat to barely a simmer and add vinegar to water. One at a time, crack the eggs into a small bowl and use the bowl to slowly slide the eggs into the water. Cook for 4 minutes or until the egg whites are set and yolks are still soft. Using a slotted spoon, transfer the eggs to a paper towel-lined plate.

5. To serve, divide the asparagus between plates. Place the prosciutto over the asparagus. Top with poached eggs and hollandaise. Sprinkle with salt and pepper. Serve immediately.