Can we talk about breakfast in bed for a moment? This is like the most romantically upheld thing, but to me its just awkward.  Like I am a huge bed snuggler person and if it wasn’t for my alarm clock, I would just want to snuggle under the duvet.  But eat breakfast in bed just seems so awkward.  Like how to you sit up properly without having egg yolks run down your face? How do you not spill your hot coffee all over the place?  I just don’t understand breakfast in bed, but maybe I am missing something! But now if you want to bring me coffee with cream in bed, I will love you forever, hint hint husband!!

Also, I just can’t handle the amazingness of this eggs Benedict situation—like I am tempted to ditch all my to-do lists and just make these again.  I did make them twice, mostly because I wanted them again, but I wanted to double check the recipe for you all, I mean someone has to do that!

But really, my friends came over when I was making this, because I like to share my food, ok sometimes I like to share, and they were practically licking their plates it was so darn good! I pretty much want to eat this for every meal now, day and night.

So make this for Valentine’s Day breakfast, or breakfast in bed if you prefer, or dinner, or pretty much any time, because it will make you happy and healthy!  See healthy eating is never boring!

What are your Valentine’s Day plans?  My husband has duty and I will be packing my suitcases, so we are celebrating the day before, but I probably will also deliver his favorite chocolate chip cookies from my cookbook as well as these berry stuffed cheesecake bites oh and probably a cappuccino too, because we love those!

Grain-Free Savory Ricotta, Rosemary Pancake Eggs Benedict

makes about 14 pancakes or 4 eggs Benedict stacks

Rosemary Ricotta Pancakes

• 1 1/2 cups blanched almond flour
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp baking soda
• 1 cup whole milk ricotta
• 5 eggs
• 2 tbsp butter, melted
• 2 tsp fresh lemon juice
• extra butter for greasing pancake griddle

Lemon Hollandaise

• 8 tbsp grass-fed butter, melted
• 2 egg yolks
• 2 tbsp fresh lemon juice
• 1/4 tsp sea salt

Serving suggestions

• 8 slices bacon, cooked
• 4 poached eggs
• salt, pepper and fresh rosemary to garnish

Directions

• First, add hot water to the bottom of a blender, place the lid on and set aside (you will use this later to make the Hollandaise sauce).
• Add all pancake ingredients to a large bowl (in the order they are listed) and use a hand mixer to blend until smooth.
• Warm a large griddle to medium heat.
• Next make the Hollandaise sauce.  Pour the water out of the blender and add the egg yolks, lemon juice and salt.  Briefly blend.  With the blender running, very slowly start pouring in the butter, a little at a time.  This slow process with create the emulsion and result in the creamiest sauce.  Set aside.
• Start cooking the pancakes, melting a bit of butter onto the griddle.  Add a small spoonful of pancake batter to the griddle, keeping in mind that these expand quite a bit.  Cook until the edges start to bubble and middle starts to set, flip and continue cooking.
• Plate your pancakes between layers of bacon and top with a poached egg and generous drizzle of Hollandaise sauce.
• Garnish with salt, pepper and fresh rosemary if desired.

*The ricotta in the pancakes is necessary for the texture and I do not offer substitution requests, but for a dairy free alternative you can use my biscuit recipe.

Shop this post

Other Valentine’s Day Inspiration

Raspberry Moscow Mules Vanilla Bean, Berry Stuffed Cheesecake Bites Stephen’s Fire Grilled Filet Mignon