Poached Eggs



  • Nitrite-free bacon 
  • 2 Free range eggs, poached
  • Turnips and onion, chopped and sauteed in grass-fed kerrygold butter, or extra virgin olive oil
  • Add fresh Hollandaise sauce on top!

Fresh Hollandaise Sauce:

  • 2 egg yolks
  • 1/4 lemon, juiced, or to taste
  • 1 pinch of sea salt
  • 1 pinch of cayenne pepper
  • 1/4 cup salted butter, melted and heated


Beat egg yolks, lemon juice, salt and cayenne pepper together in a bowl, or blender, until smooth.  Slowly stream heated, melted butter into the egg yolk mixture, while whisking, to incorporate.