Paleo Classic Eggs Benedict
Indulge in a wholesome twist on a breakfast favorite with this Paleo Classic Eggs Benedict recipe, a perfect blend of nourishing ingredients and vibrant flavors. Crafted to meet paleo dietary guidelines, this dish swaps traditional English muffins for creamy avocado halves, adds juicy tomato slices, and layers crispy paleo-friendly bacon for a satisfying base. Topped with perfectly poached eggs and drizzled with a velvety, homemade ghee-based hollandaise sauce infused with lemon juice and cayenne pepper, every bite is a burst of decadence without dairy or gluten. Ready in just 35 minutes, this recipe is ideal for a hearty, brunch-inspired meal that’s both healthy and indulgent. Perfect keywords: paleo breakfast recipes, eggs benedict twist, gluten-free brunch ideas, avocado base recipes.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons lemon juice
- 1 cup ghee
- 0.5 teaspoons cayenne pepper
- 1 teaspoons sea salt
- 4 paleo-friendly bacon slices
- 4 slices sliced tomato
- 2 large avocados
- 1 tablespoon white vinegar
- 0.5 teaspoons freshly ground black pepper
Instructions
To prepare the hollandaise sauce, start by melting the ghee over low heat.
In a blender, add 2 egg yolks, lemon juice, salt, and a pinch of cayenne pepper. Blend on low speed until the mixture is combined.
With the blender running, slowly stream in the hot melted ghee until the hollandaise sauce is creamy and emulsified. Adjust seasoning with additional cayenne pepper and salt, if needed. Keep the sauce warm.
Slice the avocados in half and remove the pits. Carefully scoop out each half to use as a serving base, similar to a muffin or bread.
Heat a skillet over medium-high heat and cook the bacon slices until crisp. Remove and place on paper towels to drain.
Fill a saucepan with about 2 inches of water and bring to a gentle simmer. Add the white vinegar.
Crack each of the remaining eggs into separate small bowls or cups.
Gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny.
Using a slotted spoon, carefully remove the poached eggs and drain them on paper towels.
Assemble the Eggs Benedict by placing a slice of tomato on each avocado half, followed by a slice of crispy bacon.
Top with a poached egg on each stack.
Generously drizzle the hollandaise sauce over each egg.
Finish with a sprinkle of freshly ground black pepper.
Serve immediately and enjoy your paleo take on a classic breakfast favorite.
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.4 g | 440% | |
| Saturated Fat | 172.6 g | 863% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1464 mg | 488% | |
| Sodium | 4238 mg | 184% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 5.6 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3093 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
