Eggs Benedict-Paleo Style

Impress Your Friends With This Fancy Egg Recipe

Have you been getting tired of the same kind of eggs day after day after day? Do you need a better breakfast recipe?
When I had some extra time over Christmas break, I wanted to tackle some different ways to prepare eggs. The idea was an ebook of egg mastery, but instead I wrote it as a post on SlowCarbFoodie that I’ll link to when it goes up next week.
Anyway, I had never made Eggs Benedict before, but I’d heard it was a bit of a challenge. I’m happy to say that it’s not. It’s a pretty simple-to-slowcarbify way of enjoying them.
This recipe will make two servings. Read the whole thing well first; there’s some back and forth in order to minimize prep time.

Ingredients

• two eggs
• 1 tbsp white vinegar
• canadian bacon or ham
• two egg yolks (give the whites to your whole eggs)
• 4 tbsp ghee or clarified butter
• juice from half a lime or lemon
• a few pinches of salt and pepper

Directions

Poached egg

It’s important to make the hollandaise sauce immediately before using it, so we’ll poach eggs first.

1. Bring a small saucepan with a few inches of water and the vinegar to a very slow boil, just above a simmer. You want the water hot enough to cook the egg but not moving much or your egg will go all over.
2. Break an egg into a ladle (you can add one of the extra whites here).
3. Gently lay the egg into the hot water with the ladle.
4. Let it cook for 2-3 minutes. You can pay attention to the yolk to cook it to your liking (soft, medium, or hard).
5. When done, scoop it out with a slotted spoon and lay on top of your meat of choice.

Hollandaise

1. The hollandaise sauce is actually the trickiest part, but once you do it it’s not so bad. Let’s do it.
2. In a saucepan, melt – but do not brown or let burn – your clarified butter or ghee.
3. While the butter melts: in a bowl, whisk together the egg yolks, lime juice, salt, and pepper.
4. Now for the tricky part. You can’t just add the hot butter to the yolks, otherwise you’ll cook them and they’ll curdle. Slowly add little by little (by spoonfulls works well) the butter to the yolks and wisk constantly. When you’ve added a few tablespoons, you can add the eggs to the butter and turn heat to low.
5. Continue cooking the hollandaise for about 10-30 seconds to heat it up, whisking constantly so it doesn’t harden (you don’t want a scramble, you want a sauce).

Once the sauce is done, pour on top of the eggs and meat. Garnish the top with some green onion and fresh parsley or cilantro, and there you have it! (Oh yeah, we put a bit of bacon on ours too). If you want more veggies, try it over a bed of spinach and a few tomato slices.
I hope this helps make your breakfasts more interesting!