It was a rare Sunday morning. I didn’t have to be anywhere in particular, I was on top of my chores, and all of my pots and pans were clean. I decided to get fancy with breakfast.

Eggs Benedict has to be my all-time favorite breakfast dish, and just because I am currently shunning bread I don’t feel I have to miss out. Likewise, I’ve been wanting to attempt a latke/hashbrown alternative made without potatoes or flour. Some might call me crazy, I prefer the term “visionary”.

To say that everything turned out well would be an understatement. When I retire I won’t look forward to sleeping in. I’ll look forward to having an hour every morning to cook a breakfast as fabulous as this.

Eggs Benedict
1 English muffin, split and toasted (or a nice bed of spinach for the paleo/primal eaters)
2 oz ham or back bacon, cooked (or smoked salmon)
2 poached eggs
hollandaise sauce (recipe follows)

On each half of the English muffin arrange half of the ham and one poached egg. Drizzle with hollandaise sauce and serve hot.

Hollandaise Sauce
2/3c butter
3 egg yolks
1 Tbsp water
1 Tbsp lemon juice

From the butter, take away 2 Tbsp and stick in the fridge to keep it cold. Melt the rest and set it aside. In a small metal bowl whisk the egg yolks with water and lemon juice. Bring a pot of water to boil over medium heat. The pot needs to be the right size so that it will hold your metal bowl over the water. When the pot of water is at a steady
boil set the bowl of eggs over the water and whisk briskly. In only a minute or two the egg yolks will get thick and sticky, remove them from the heat. Immediately plunk in the 2Tbsp of cold butter and whisk until it has melted in. Continue to whisk the mixture while you drizzle in the melted butter.

Parsnip Latkes
4 large parsnips, peeled
1/2 cup onion, finely minced
1 egg, beaten
oil for frying (I used coconut oil and it ROCKED)

Grate the parsnips into a large bowl of cold water. When all is grated, strain the grated parsnip and spread it out over a clean kitchen towel with the onion. Roll up the towel and wring it tightly to soak up moisture from the vegetables. Transfer the vegetables to a bowl and mix with the egg.

Heat several tablespoons of oil in a pan over medium-high heat. With a large spoon (I use a 3/4oz cookie scoop), transfer about 2 Tbsp of the mixture to the frypan and pat it down into a patty with the back of a fork. Place several of these around the pan and lower the heat to medium. Fry 3-5 minutes each side until golden brown. Wipe out the pan and repeat with the remaining mixture until gone. The latkes can be kept warm on a plate in the oven at 250 degrees.

Hello visitors from Food Renegade! This is my first submission to “Fight Back Friday” , but I expect it won’t be my last. If you are a regular visitor of my site, why don’t you check out Food Renegade for some delicious inspiration!

4 large eggs
1/2 c milk
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Butter
8 slices French bread or Texas toast
Syrup

In a shallow bowl or pan beat the eggs with the milk, vanilla, cinnamon, and nutmeg. Heat a frypan over medium-high heat and add a bit of butter. Dip a piece of bread into the egg mixture, turning to ensure both sides are coated. Place in the hot skillet and repeat until the skillet is full. Cook until golden brown on one side, then flip and brown the other side.

Keep cooked toast slices warm in a 200 degree oven on an oven-safe plate. When all the slices are done serve hot with maple syrup.