PALEO EGGS BENEDICT
Oh eggs benedict....how I love thee. If I had to pick a last meal, it would be you Mr. Benedict. You, good sir, represent all that is perfect in this world. You pick me up when I am down. You make me want to sing from the highest mountain top. You make me want to write poetry. Ok nothing makes me want to write poetry, but you really do rock my socks.
So our buddy, Mr. Benedict, is another one of those recipes that you can get really creative with. Add some spinach, bacon, peppers, onions....really anything you can come up with. Because everything tastes good smothered in hollandaise. And you know what is really good? Leave out the biscuit and ham and use avocado, bacon and tomato instead. We shall call it Bacadomato Benedict.
Should you eat this every day? Of course not. Should you eat this today? Absolutely! Now get to benedicting.
So our buddy, Mr. Benedict, is another one of those recipes that you can get really creative with. Add some spinach, bacon, peppers, onions....really anything you can come up with. Because everything tastes good smothered in hollandaise. And you know what is really good? Leave out the biscuit and ham and use avocado, bacon and tomato instead. We shall call it Bacadomato Benedict.
Should you eat this every day? Of course not. Should you eat this today? Absolutely! Now get to benedicting.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent
Paleo Eggs BenedictPrep time: 10 mins Cook time: 20 mins Servings: 3
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Ingredients:
- 6 eggs, poached
- 6 slices canadian bacon or ham
BISCUITS
- 1/4 cup + 2 Tbsp. almond flour
- 1/8 cup coconut flour
- 1/2 tsp. arrowroot powder
- 1/4 tsp. salt
- 3/4 Tbsp. coconut oil
- 3 egg whites
HOLLANDAISE SAUCE
- 3 eggs yolks
- 1 Tbsp. 1 lemon juice
- 1/2 tsp. sea salt
- 1/8 tsp. paprika
- Dash pepper
- 1/2 cup melted ghee or 4 Tbsp. melted coconut oil
Equipment:
- Baking sheet
- Baking sheet liner or parchment paper
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Fork
- Measuring cups
- Measuring spoons
- Oven mitt
- Blender
- Small skillet
Directions:
TO MAKE THE BISCUITS:
1. Preheat your oven to 400F. Line a baking sheet with a baking sheet liner or parchment paper.
2. Mix the almond flour, coconut flour, arrowroot powder and salt together in a medium mixing bowl. Cut in the oil and mix with a fork until the dough is crumbly. Place in the fridge
3. Meanwhile, whisk the egg whites in s mall bowl until very frothy. After 10 minutes, take the dough mixture out of the fridge and fold in the egg whites until well combined.
4. Take about 1/4 cup of the dough mixture and place on lined baking sheet, patting the dough gently to form a thick, flat circle (shaped like a biscuit!). You should have 6 biscuits total.
5. Bake for 18 minutes or until they are a light golden brown on top. While they are baking, heat up your canadian bacon or ham in a small skillet, whip up a batch of hollandaise and start cooking your eggs.
TO MAKE THE HOLLANDAISE:
1. Place the egg yolks, lemon juice, sea salt, paprika and pepper in a blender and mix for about 10 seconds.
2. Set the blender on medium speed and slowly pour in the ghee or coconut oil. It should thicken very quickly.
TO ASSEMBLE:
1. Take two biscuits and both place on a plate. Top each biscuit with a slice of canadian bacon, top each with a poached egg, and drizzle hollandaise sauce over the top.
2. Drool and enjoy!
- 6 eggs, poached
- 6 slices canadian bacon or ham
BISCUITS
- 1/4 cup + 2 Tbsp. almond flour
- 1/8 cup coconut flour
- 1/2 tsp. arrowroot powder
- 1/4 tsp. salt
- 3/4 Tbsp. coconut oil
- 3 egg whites
HOLLANDAISE SAUCE
- 3 eggs yolks
- 1 Tbsp. 1 lemon juice
- 1/2 tsp. sea salt
- 1/8 tsp. paprika
- Dash pepper
- 1/2 cup melted ghee or 4 Tbsp. melted coconut oil
Equipment:
- Baking sheet
- Baking sheet liner or parchment paper
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Fork
- Measuring cups
- Measuring spoons
- Oven mitt
- Blender
- Small skillet
Directions:
TO MAKE THE BISCUITS:
1. Preheat your oven to 400F. Line a baking sheet with a baking sheet liner or parchment paper.
2. Mix the almond flour, coconut flour, arrowroot powder and salt together in a medium mixing bowl. Cut in the oil and mix with a fork until the dough is crumbly. Place in the fridge
3. Meanwhile, whisk the egg whites in s mall bowl until very frothy. After 10 minutes, take the dough mixture out of the fridge and fold in the egg whites until well combined.
4. Take about 1/4 cup of the dough mixture and place on lined baking sheet, patting the dough gently to form a thick, flat circle (shaped like a biscuit!). You should have 6 biscuits total.
5. Bake for 18 minutes or until they are a light golden brown on top. While they are baking, heat up your canadian bacon or ham in a small skillet, whip up a batch of hollandaise and start cooking your eggs.
TO MAKE THE HOLLANDAISE:
1. Place the egg yolks, lemon juice, sea salt, paprika and pepper in a blender and mix for about 10 seconds.
2. Set the blender on medium speed and slowly pour in the ghee or coconut oil. It should thicken very quickly.
TO ASSEMBLE:
1. Take two biscuits and both place on a plate. Top each biscuit with a slice of canadian bacon, top each with a poached egg, and drizzle hollandaise sauce over the top.
2. Drool and enjoy!
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