Tuesday, February 21, 2012

Eggs Benedict

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Primitive Foodie, is going Irish for a month. Paleo Irish that is. For fun, we are connecting back to our ancestral roots, and cooking with foods that our grandparents would have cooked with. Growing up with a grandfather that was Irish, the cuisine and culture was ingrained in me as a "wee little one".  At my grandparents house, the meals were Irish, the Gaelic was spoken, and the heritage strong. It has been a long time since I have connected with that, and since I have gone Paleo, I avoided most of the dishes, due to the starches. Ireland cooking, however does not have to include a lot of starches. You can be paleo and enjoy foods from around the world and this is what we hope to prove by this experiment. Not to limit ourselves, and be creative as possible in our lives.  WE will be creating dishes that incorporate a lot of the Irish food, while staying focused on healthy eating. On our list, there will be a lot of Breakfast items, as that is one of my favorite meals to cook! 


  • 6 slices of Canadian Bacon, or BACON!!
  • 6 Duchess potatoes
  • 6 eggs
  • 2 teaspoons of white vinegar 
  • Hollandaise Sauce
  • Salt and pepper to taste
  • 1 tablespoon of parsley

In a skillet brown bacon, slightly. Set aside for later. Fill a skillet half way with water, and add vinegar. Heat to a boiling. Carefully, break eggs one by one into skillet of water. Simmer eggs for 4 minutes on low, while carefully stirring the water around the eggs, paying close attention not to break the yolks. 

Remove eggs, carefully, from skillet with a slotted ladle spoon. 

Assemble, Duchess potato, top with bacon, Eggs benedict, and Hollandaise sauce. 
My Hollandaise Sauce 

Serve and enjoy! 

To make this even more of an Irish dish add Cod!
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