Barbacoa Eggs Benedict with Chimichurri Hollandaise

Barbacoa Eggs Benedict with Chimichurri Hollandaise
from PaleOmg


Ingredients
You need 27 Ingredients
Steps
Showing 4 out of 8 Steps
  1. Once barbacoa is done cooking, make the hollandaise: place the egg yolks, lemon juice, salt, pepper, and paprika in a blender and blend until well combined and smooth. Turn the blender to medium-low speed. Slowly pour in the melted butter and let the hollandaise thicken to your preferred consistency. The less time you blend and the less butter you add, the thinner the hollandaise will be. If you prefer a thicker hollandaise, blend longer and keep adding melted butter. Set aside.
  2. Follow instructions for barbacoa.
  3. For the salsa: place all ingredients in a bowl and toss. Cover and place in fridge.
  4. For the chimichurri: place all the ingredients in a food processor or blender and puree until smooth. Cover and place in fridge.

PaleOmg

I eat paleo. If you did not notice from the blog name, well, that’s understandable. It’s not Pale Omg, like the skin color. I’m usually pretty tan. It’s actually pronounced pay-lee-o.m.g. There ya go, you did it! I just love food.

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Recipe Overview
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Recipe Tags
beef, lime, egg, lemon, butter, kale, garlic