Our weather was absolutely awesome this last weekend. The blue skies and warm tropical breezes were incredible and we spent every possible minute outdoors. This of course led to dining al fresco on our deck where we celebrated the beginning of summer vacation with a luau brunch. Since my husband is from Hawaii, things Hawaiian tend to occur in our life fairly often.
Tropical fruit and macadamia nuts are obvious island choices for a Hawaiian menu. Pork is also extremely popular there, as are all things coconut including coconut oil. I pulled out one of our brunch favorite recipes: Eggs Benedict and decided that tropical is better than traditional. I revamped the Hollandaise sauce by using coconut oil instead of butter, making it far more healthy. The natural antibacterial properties of coconut oil help make the sauce a little safer since we are working with uncooked eggs. The slight hint of coconut flavor was absolutely delicious and so fabulous that my friend Mike (who is a genius!) re-named it Hawaiianaise. Trust me, you’re going to love it! It would be incredibly delicious not only for saucing up Eggs Kamehameha…you could also pour a little over grilled chicken or fish or with rice and steamed shrimp.
So, invite your friends over, whip up this recipe, cut some fresh fruit, and pour a few fruity drinks. Enjoy life outdoors before it gets too hot. Any excuse for a luau is a good one!