Paleo Classic Eggs Benedict

Reimagine a brunch classic with this Paleo Classic Eggs Benedict, a grain-free and dairy-free twist that doesn’t compromise on flavor. This wholesome recipe swaps the traditional English muffin for creamy avocado halves, creating the perfect base for layers of juicy tomato, crispy paleo-friendly bacon, perfectly poached eggs, and a velvety homemade hollandaise sauce made with ghee. Infused with hints of lemon and cayenne pepper, the tangy hollandaise ties this dish together beautifully. With just 15 minutes of prep time and clean, nourishing ingredients, this recipe ensures a guilt-free indulgence that’s paleo-approved and gluten-free. Serve this elegant yet simple breakfast or brunch dish warm, topped with freshly ground black pepper, for a satisfying way to start your day.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

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

Directions

Step 1

To prepare the hollandaise sauce, start by melting the ghee over low heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Heat a skillet over medium-high heat and cook the bacon slices until crisp. Remove and place on paper towels to drain.

Step 6

Fill a saucepan with about 2 inches of water and bring to a gentle simmer. Add the white vinegar.

Step 7

Crack each of the remaining eggs into separate small bowls or cups.

Step 8

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.

Step 9

Using a slotted spoon, carefully remove the poached eggs and drain them on paper towels.

Step 10

Assemble the Eggs Benedict by placing a slice of tomato on each avocado half, followed by a slice of crispy bacon.

Step 11

Top with a poached egg on each stack.

Step 12

Generously drizzle the hollandaise sauce over each egg.

Step 13

Finish with a sprinkle of freshly ground black pepper.

Step 14

Serve immediately and enjoy your paleo take on a classic breakfast favorite.

Nutrition Facts

Serving size	(1068.1g)

Amount per serving	% Daily Value*
Calories	3514.4

Total Fat 343.4g	0%
Saturated Fat 172.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1464mg	0%
Sodium 4238.1mg	0%
Total Carbohydrate 44.8g	0%
Dietary Fiber 28.7g	0%
Total Sugars 5.6g
Protein 65.1g	0%

Vitamin D 160IU	0%
Calcium 178.0mg	0%
Iron 6.8mg	0%
Potassium 3092.9mg	0%

*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.

Source of Calories

Fat: 87.5%

Protein: 7.4%

Carbs: 5.1%