Barbacoa Eggs Benedict with Chimichurri Hollandaise

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You need to understand something right now. Right this very second. This picture does not even come close to doing this recipe justice. Not even freaking close. This recipe is up there with one of my favorite recipes I’ve ever created, which is probably why the picture didn’t come out quite how I wanted it to…because all I was thinking about was eating it. I made it right after a workout and couldn’t eat this thing fast enough. I want it all.the.time.

Before you get started, there a few things you should know about this benedict. Because getting to know your food before you consume it is always important. Portlandia style. Ok, let’s first talk about where this benedict was inspired from. Because that’s one of the #1 questions I get asked on a regular basis. This benedict was inspired by one I had at Bacon Social House in Denver called the Costa Rica Benedict. They have a ton of paleo and gluten free options. But since this benedict in particular wasn’t gluten free, they said that they could swap our greens or polenta cake instead. So I’ve tried both of course. And honestly, I liked the greens even better. Anywho, the benedict is made with pork belly, pineapple salsa and chipotle hollandaise. After eating there a few times, I felt so inspired to make my own. So that’s what I did right here. Right in this very spot. Now you know where my inspiration comes from!

Wait, there’s one last thing you should know about this benedict. I’m giving you this recipe on a Thursday because I want you to be able to enjoy it this weekend for brunch. That being said, it has a couple steps to it that can be a bit time consuming. BUT if you make the chimichurri, the salsa and the barbacoa a day ahead, they still will be as fresh as can be and you won’t have to dirty up more dishes or drive yourself crazy with all the steps. So do those two things ahead of time. OK!? Ok. And because I love you guys so much and I’m excited about the New Year, I’m sharing both my recipe for hollandaise AND chimichurri from Juli Bauer’s Paleo Cookbook in this recipe! So if you’re looking for ways to use up your chimichurri, be sure to check out my latest and best cookbook for a ton more recipes!

Ok wait, before you go! I have to tell you all about what I did yesterday with Cassy from Fed and Fit! Haha just kidding, I can’t tell you yet. I’m hilarious. A real jokester over here. But I can show you photos from the videos we took and tell you that we had 6 outfit changes. And 15 pounds of makeup on. It’s amazing how greasy you can get while under video lights. Nervous greasy sweat…the best. So take a peek and be sure to check back on the blog tomorrow for full outfit details!

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Barbacoa Eggs Benedict with Chimichurri Hollandaise

5.0 rating
5 reviews
PREP 8 hours
COOK 35 mins
TOTAL 8 hrs 35 mins
Yields 3

INGREDIENTS :

    For the chimichurri (make the day before)

    • 1 packed cup fresh cilantro
    • 1 packed cup fresh parsley
    • 1/2 cup olive oil
    • 1/4 medium white onion, minced
    • juice of 1 lime (about 2 tablespoons)
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon fine sea salt

    For the pineapple jicama salsa (make the day before)

    • 1/3 cup cubed pineapple
    • 1/4 cup cubed jicama
    • 1/2 jalapeno, minced
    • 1/4 red onion, minced
    • 1/4 cup cilantro, minced
    • juice of 1 lime
    • pinch of salt

    PaleOMG Barbacoa (put in crockpot overnight)

      For the hollandaise

      • 3 large egg yolks
      • 1 tablespoon lemon juice
      • 1/2 teaspoon fine sea salt
      • dash of black pepper
      • dash of paprika
      • up to 1/2 cup melted butter or ghee

      For the benedict

      • 6 pieces of bacon
      • 2 bundles of collard greens or rainbow kale (they will cook down a ton), roughly chopped
      • salt, to taste
      • garlic powder, to taste
      • 6 eggs eggs
      • cilantro

      DIRECTIONS :

      1. For the chimichurri: place all the ingredients in a food processor or blender and puree until smooth. Cover and place in fridge.
      2. For the salsa: place all ingredients in a bowl and toss. Cover and place in fridge.
      3. Follow instructions for barbacoa.
      4. Once barbacoa is done cooking, make the hollandaise: place the egg yolks, lemon juice, salt, pepper, and paprika in a blender and blend until well combined and smooth. Turn the blender to medium-low speed. Slowly pour in the melted butter and let the hollandaise thicken to your preferred consistency. The less time you blend and the less butter you add, the thinner the hollandaise will be. If you prefer a thicker hollandaise, blend longer and keep adding melted butter. Set aside.
      5. Bring a large pot of water to boil.
      6. Cook bacon over medium heat in a large pan until crispy. Set aside. Remove excess bacon fat, leaving behind 2 tablespoon in the pan. Add collard greens and toss with salt and garlic powder. Cook until soft and tender.
      7. Lastly, to make the poaches eggs: Once pot is boiling, break each egg into a small cup, transfer it to a wire mesh strainer, swirl it around to get rid of the excess whites, and then return it to the cup. Use a wooden spatula to swirl the water in a circle until the water is moving quickly. Slowly ease each egg into the pot, spacing them evenly. The eggs should continuously swirl and cook through, but feel free to continue to swirl the water a bit. After about 2- 3 minutes, the whites should be fully set with the yolks still tender. Use a slotted spoon to scoop out each poached egg.
      8. Now to build the eggs benedict: place down greens, top with a piece of bacon cut in half, then add a hearty scoop of barbacoa on top along with a poached egg. Mix about 2 tablespoons of chimichurri into the hollandaise then pour on top of the poached egg along with the salsa on top. Garnish with a bit of cilantro!

      by

      INGREDIENTS :

        For the chimichurri (make the day before)

        • 1 packed cup fresh cilantro
        • 1 packed cup fresh parsley
        • 1/2 cup olive oil
        • 1/4 medium white onion, minced
        • juice of 1 lime (about 2 tablespoons)
        • 1/2 teaspoon ground coriander
        • 1/2 teaspoon ground cumin
        • 1/2 teaspoon fine sea salt

        For the pineapple jicama salsa (make the day before)

        • 1/3 cup cubed pineapple
        • 1/4 cup cubed jicama
        • 1/2 jalapeno, minced
        • 1/4 red onion, minced
        • 1/4 cup cilantro, minced
        • juice of 1 lime
        • pinch of salt

        PaleOMG Barbacoa (put in crockpot overnight)

          For the hollandaise

          • 3 large egg yolks
          • 1 tablespoon lemon juice
          • 1/2 teaspoon fine sea salt
          • dash of black pepper
          • dash of paprika
          • up to 1/2 cup melted butter or ghee

          For the benedict

          • 6 pieces of bacon
          • 2 bundles of collard greens or rainbow kale (they will cook down a ton), roughly chopped
          • salt, to taste
          • garlic powder, to taste
          • 6 eggs eggs
          • cilantro

          DIRECTIONS :

          1. For the chimichurri: place all the ingredients in a food processor or blender and puree until smooth. Cover and place in fridge.
          2. For the salsa: place all ingredients in a bowl and toss. Cover and place in fridge.
          3. Follow instructions for barbacoa.
          4. Once barbacoa is done cooking, make the hollandaise: place the egg yolks, lemon juice, salt, pepper, and paprika in a blender and blend until well combined and smooth. Turn the blender to medium-low speed. Slowly pour in the melted butter and let the hollandaise thicken to your preferred consistency. The less time you blend and the less butter you add, the thinner the hollandaise will be. If you prefer a thicker hollandaise, blend longer and keep adding melted butter. Set aside.
          5. Bring a large pot of water to boil.
          6. Cook bacon over medium heat in a large pan until crispy. Set aside. Remove excess bacon fat, leaving behind 2 tablespoon in the pan. Add collard greens and toss with salt and garlic powder. Cook until soft and tender.
          7. Lastly, to make the poaches eggs: Once pot is boiling, break each egg into a small cup, transfer it to a wire mesh strainer, swirl it around to get rid of the excess whites, and then return it to the cup. Use a wooden spatula to swirl the water in a circle until the water is moving quickly. Slowly ease each egg into the pot, spacing them evenly. The eggs should continuously swirl and cook through, but feel free to continue to swirl the water a bit. After about 2- 3 minutes, the whites should be fully set with the yolks still tender. Use a slotted spoon to scoop out each poached egg.
          8. Now to build the eggs benedict: place down greens, top with a piece of bacon cut in half, then add a hearty scoop of barbacoa on top along with a poached egg. Mix about 2 tablespoons of chimichurri into the hollandaise then pour on top of the poached egg along with the salsa on top. Garnish with a bit of cilantro!

          by


          PaleOMG Barbacoa Eggs Benedict

          _____________________

          Be Sure to Check Out These Delicious Recipes!

          Pulled Pork Eggs Benedict
          Use Extra Hollandaise to make my Pulled Pork Benedict with Green Chile Hollandaise on page 74 in Juli Bauer’s Paleo Cookbook

          Chimichurri Flank Steak
          Use the extra chimichurri to make my Marinated Flank Steak on page 116 in Juli Bauer’s Paleo Cookbook

          ______________

          Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

          PaleOMG + Real Plans

          I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

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          Oh, Hi! I’m Juli.

          I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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          17 thoughts on “Barbacoa Eggs Benedict with Chimichurri Hollandaise”

          1. Juli you are awesome!
            Just from reading your blog everyday I know you put so much work into JBPC.
            With that being said it’s obvious how much you love what you are doing and love your readers because you just gave us two recipes from your book without having to purchase it (something that you put all your heart into). That’s why you’re awesome. And to be honest, it makes me want to buy your book more (which I was planning on doing anyways).
            Thank you so much for everything you do!

            Also, this recipe looks amazing!

          2. My husband would love this! And I love your cookbook so much! Most of my dinner recipes these past two weeks are from that cookbook! My six year old even loves trying new meals with us! You’re awesome!

          3. Made this tonight. Yes, it’s involved, but that’s okay because we’re snowed in in DC right now. And, because it was totally worth every step! Amazing. My 9 and 10 year olds had seconds and when I said it tasted. Like something you would get at a restaurant, my husband said, “I don’t think you can get anything this good in a restaurant, at least not the ones we go to”. Did I mention we have kids ;-). Thanks so much Juli, the recipe was over the top awesome!!

            1. wow!!!! that’s so freaking awesome to hear!! it makes me want to make it again! so glad you loved it and maybe the blizzard is a sign that you should make it a second time!

          4. This was amazing! I made it for dinner last night, and my husband and two-year-old loved it as much as I did. I’m definitely going to be making this often.

          5. This post alone made me buy your book. I mean, I have been a huge fan for years but the section that that says use the leftover hollondase and Chimichurri… DONE! I need those recipes. I don’t get the book until Thurday. I can’t wait.
            Thank you Juli, you make me seem like an amazing cook.

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