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“Recipe for the Weekend”

Eggs in a Daze

2 perfect poached eggs

8 asparagus spears (toss in boiling water for about 4 minutes)

Sauce

3 egg yolks

3 tbsp olive oil

2 tbsp hot water

1 tbsp lemon juice

pinch of sea salt

pinch of cayenne pepper

Place the asparagus spears on a plate, top with the poached eggs, cover and set aside. In a medium metal mixing bowl, gently whisk the egg yolks.  Continue whisking the yolks while adding the hot water, olive oil, lemon juice, salt and cayenne pepper to the bowl.  Place the bowl over boiling water and whisk constantly until the sauce begins to thicken (about 30 seconds – 1 minute) Serve immediately.

Taken from www.everydaypaleo.com

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