This Paleo Eggs Benedict utilizes summer’s perfect cucumbers, tomatoes, and peppers into one perfect breakfast!
OK…so you know something is a winner when you eat it for dinner two nights in a row and push the rest of the menu to the next day and also maybe take a trip to the store for more ingredients to make said dish again. Not that I should be eating this decadent hollandaise sauce more than I don’t know once a month? But guys. IT’S SO GOOD! Like I want to go make it right now and I just ate lunch. Poached eggs practically own my heart and when topped with a lemony hollandaise? Well let’s just say I’ve died and went to heaven. Let’s just be clear that I’m not exaggerating. I fully realize I say things are my favorite all the time but this really is my *favorite* and I guarantee it’ll be one of yours too!
You can serve this Eggs Benedict on sautéed greens or you can do like I do and use Lexi’s Clean Kitchen’s recipe for Paleo Sandwich Rolls. I sub the palm oil for olive oil, pour into a loaf pan, and bake at 400 for 20-25 minutes. It’s easily scaled but when doubling it I use 3 eggs instead of 4. It’s the perfect base for soaking up all the decadent hollandaise and egg yolk. Trust me…it’s good on greens but it’s great on bread. I still serve some arugula on the side so it makes me feel a teeny bit better about eating such a decadent meal.
Paleo Eggs Benedict
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- 4 large egg yolks
- 3/4 cup ghee
- 1 tablespoon lemon juice
- 1 pinch cayenne pepper
- Sea salt (to taste)
- Black pepper (to taste)
- 4 large eggs
- 4 slices Canadian bacon
- 1 medium avocado (sliced)
- 4 cups arugula
- 1 double batch paleo bread (I sub the palm oil for olive oil, use 3 eggs, bake in a loaf pan at 400 for 20-25 minutes)
- 2 medium roma tomatoes (diced)
- 1 small cucumber (diced)
- 1 medium jalapeño (minced)
- 1 handful Fresh cilantro (minced)
- 2 tablespoons Lime juice
- sea salt (to taste)
More TIPS about this paleo recipe in the post above!
- To make the bread follow this recipe and double it. Reduce the eggs to 3 and instead of using palm oil use olive. Pour into a greased loaf pan and bake at 400 for 20-25 minutes.
- To make the salsa combine the all salsa ingredients and season with salt to taste. Set aside.
- Place 4 inches of water in a medium saucepan and bring to a simmer over medium high heat. Working one at a time crack an egg into a shallow dish and carefully pour into the simmering water as close to the surface as you can. Let poach for 3 minutes, remove with a slotted spoon, and drain on paper towels. Repeat with remaining eggs.
To make the hollandaise heat 3/4 cup ghee over medium heat until melted and bubbling. Place 4 egg yolks in a blender with the lemon juice and cayenne. Blend for 30 seconds until yolks are broken down. With the blender running, stream in the ghee in a slow steady stream. The sauce should thicken. Season with salt and set somewhere warm like beside your stove to keep warm.
- To warm the ham simply place it in a hot pan for a few moments.
- To assemble the dish place a piece of bread on a plate and top with a slice of ham, a few slices of avocado, a poached egg and spoon some hollandaise on top. Serve with salsa and arugula on the side.