Name: French breakfast salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 1 piece Egg; 50 g Smoked salmon; 1⁄2 piece Avocado; 75 g Asparagus tips; 15 g Broccoli sprouts; 1⁄4 tsp Water; 15 g Ghee; 1 piece Egg yolks; 1⁄2 Tbsp Lemon juice; to taste Salt; 15 g Butter unsalted

Cow's milk

Fruit

Lactose

Fish

Chicken egg

Citrus

Marinka Bil

Blender

Breakfast

Lunch

Appetizer

Paleo

Keto

For the Hollandaise sauce:

French breakfast salad

Boil the eggs soft. Cut the salmon into slices.

First blanch the green asparagus tips by boiling them for 1 to 2 minutes and then rinsing them under cold water.

Now melt the butter, ghee or coconut oil for the Hollandaise sauce. A nice combination is 50/50 between ghee and coconut oil.

In a bowl, mix the egg yolks with water, lemon juice and salt using a hand blender.

Now pour the melted fat very slowly into the egg mixture while you continue to mix at high speed with the hand blender until you have poured all the fat into the egg mixture. Your Hollandaise sauce is ready in 1 minute.

Serve the eggs with salmon, avocado, asparagus tips, broccoli sprouts and the Hollandaise sauce.

French breakfast salad

French breakfast salad

Macros(per serving)

Macros(per serving)

Ingredients

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