Don’t be intimidated by poached eggs or hollandaise sauce. This classic dish is rich and satisfying and I’ve simplified and recreated a Fresh and Clean version here. You can also substitute coconut oil for the ghee in this recipe, but the texture/flavor may change slightly.
1 Tbsp. apple cider vinegar
4 cups organic baby spinach
8 slices smoked salmon
2 green onions; thinly sliced
2 egg yolks
2 tsp. fresh lemon juice
1/4 cup melted ghee
1/4 tsp salt
dash of paprika (or cayenne for a subtle heat)
To make the hollandaise sauce place the yolks and lemon juice in a glass bowl and vigorously whisk. Now create a double boiler by placing the glass bowl over a pot of boiling water, making sure to keep the bowl from touching the water. Continue whisking over the heat for 5 min. Slowly drizzle the ghee into the bowl while continuing to whisk. Whisk until the sauce is thick and doubled in volume. Now stir in the seasonings and remove from heat. Cover with a piece of foil or lid to keep warm while you prepare the poached eggs.
To poach the eggs, use a deep saucepan filled with 3 inches of water. Bring water to a boil, then add the vinegar to the water and lower the heat to simmer gently. Crack each egg into its own little bowl, then carefully slide each egg into the water. Cover the pan and remove from heat. Poach the eggs for approx 7-8 min or until the whites are cooked. Remove with a slotted spoon and place on a plate lined with a paper towel to remove excess moisture.
Place 1 cup of spinach on each plate, topped with 2 slices smoked salmon, a poached egg and drizzled with hollandaise sauce. Sprinkle with sliced green onion and serve!
This is a recipe you can use on the Arbonne 28 day detox cleanse.