Sunny Steamed Eggs With Hollandaise And Jerkey Pieces

Hollandaise On Eggs Steamed Ala Upside and drizzled with Dried Beef Pieces And A Sprinkle of Chives

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the Hollandaise Sauce: Separate and whisk the yolk from four eggs. Add the ghee and lemon juice into a small sauce pot, and begin to pour in the whisked eggs.

Step 2

Add the ghee and lemon juice into a small sauce pot, and begin to pour in the whisked eggs.

Step 3

Gently whisk rapidly on low heat until the combined ingredients begin to thicken without allowing curdling. Set aside.

Step 4

For the Sunny Steamed Eggs: Melt the coconut oil in a nonstick skillet and pre-break four eggs into a dish to be certain to have shelless eggs with unbroken yolks.

Step 5

When the skillet tests ready, gently pour the eggs into the pan gathering the whites as close to the yolks as possible. When the whites have cooked solid, pour in the water and capture the steame, covering with a glass lid for about 30 seconds to a minute. After the whites atop of the yolks are no longer clear, they are ready. Carefully remove onto your desired plate. Pour on desired amount of Hollandaise. Garnish with the dried beef pieces and chives.