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With the bell pepper on the cutting board horizontally, cut 2 one inch thick rounds.
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Add a tsp or so of coconut oil to a pan on low.
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Toss the 2 pepper rounds into the pan and crack eggs directly inside the rounds so that the pepper keeps the egg in on all sides.
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Sprinkle eggs with seasonings, and cook on low until the yolks are the desired consistency.
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While the eggs are cooking, begin Hollandaise.
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Melt butter in microwave in a pyrex measuring cup.
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Separate eggs from yolks, and add the yolks to blender.
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Add mustard to the blender along with lemon juice.
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Blend all ingredients EXCEPT butter.
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Once ingredients are well mixed, keep the blender on as you add the hot melted butter to the blender in one steady stream. (You are emulsifying these ingredients, so it is important that the butter is hot, that the blender stays on, and that the butter is added in a consistent stream until the sauce thickens.)
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Once the sauce is emulsified, add salt and pepper to taste, and serve on top of the Paleo Pepper Eggs.