Poached Eggs & Hollandaise with Squash & Spinach

It’s a general rule that a weekend isn’t complete if breakfast doesn’t include something slightly decadent. Sometimes it is a plate full of salty, crispy home fries, sometimes PaleOMG’s carrot cake pancakes, and today it was my first-ever attempt at hollandaise. It was super easy, super delicious, and, now that I know this, I’ll probably be using more butter than usual in the next few weeks…

hollandaise basics

With vibrant colors (my egg yolk was almost as orange as my butternut squash) and an early winter squash, eaten on my back porch in the crisp, cool morning air, it felt like a great way to welcome the fall weather. Although I’ll still mourn the shorter days, now I have butter sauce to cheer me up.

Poached Eggs & Hollandaise with Squash & Spinach
Serves 2

  • 4 poached eggs
  • 4 pieces bacon, cooked and crispy


  • ~1/2 T. bacon fat
  • 1/2 onion, sliced
  • 1 clove garlic, minced
  • pinch red pepper flakes (optional)
  • 2-3 large handfuls of spinach
  • kosher salt

While you are poaching your eggs/cooking your bacon (I bake mine in the oven), heat a medium saucepan over medium heat and add your bacon fat. Once melted, add in your onions, and cook until slightly browned and translucent. Add garlic and red pepper flakes and cook until fragrant, about 30-60 seconds, but not burning. Then add spinach and cook until wilted. Turn heat to warm and set aside.

Butternut Squash

  • 1 small butternut squash, roasted (I used leftovers)
  • pinch of paprika & cayenne, to taste
  • kosher salt, to taste
  • 1-2 T. coconut milk

If roasting butternut squash, halve and de-seed, then place cut-side down on a baking tray and sprinkle 1-2 T. water on top. Bake at 350 for 40-50 minutes or until soft. Scrape roasted squash from skin and mash into a bowl. Sprinkle with paprika, cayenne, and salt to taste. Add coconut milk until squash has creamy consistency, adding more to create your desired texture.


  • 1 egg yolk
  • 1 t. lemon juice
  • generous pinch of salt
  • pinch of paprika & cayenne
  • 2 T. butter, melted

Pour boiling water into a blender and let stand ~10 minutes. Pour out and wipe the blender dry. Add your hollandaise ingredients and blend; taste test and adjust seasonings as necessary.

Once all your ingredients are ready, spoon half of the butternut squash mixture onto a medium-sized plate and spread to cover. Top with half of the spinach mixture. Top this with 2 pieces of bacon and 2 of the poached eggs. Spoon half of your hollandaise sauce on top and enjoy!


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