Eggs benedict has long been a breakfast favourite for many, but isn’t exactly the healthiest way to start the day… Traditionally, hollandaise sauce is made with loads of butter and excessive quantities of salt.
Our hollandaise sauce made with pumpkin uses coconut oil, in place of butter and in much smaller quantities. In my opinion, it is even better than traditional hollandaise! The addition of pumpkin adds nutritional value, as well as flavour. Sweet potato also works well.
We recommend serving with poached eggs, wilted spinach, tomato and avocado (as in the photo). Another way we love to have this sauce is with steamed asparagus, served as a side.
2 tbsp coconut oil
1 egg yolk
100 g pumpkin, cooked
1 tbsp lemon juice
Pinch Himalayan sea salt and freshly cracked pepper
1 tsp filtered water
- Boil pumpkin for approx. 10 minutes or until soft
- Over low heat, melt the coconut oil
- In a heat proof bowl, whisk egg yolk with lemon juice, water and mashed pumpkin
- Place heat proof bowl in boiling water and stir constantly
- Then, slowly add in melted coconut oil (continue stirring constantly) for approx. 7 minutes or until the sauce starts to thicken
- Remove from heat and cover until you are ready to serve