Here’s a big, bodacious, brunch idea for you that’s uber sophisticated but surprisingly simple…eggs benedict paleo-style, piled high with hearty flavors and dripping with silky hollandaise sauce.
You won’t find English muffins in this version, but no one will complain when they dig into this gloriously good-for-you dish that’s 100% paleo.
And instead of the classic Canadian bacon, I’ve slipped in a little surprise for you I’m calling the “Trina twist.” Below that beautiful poached egg crown you’ll find onions, roasted sweet potatoes, and a tasty layer of pre-cooked sausage.
I’ve gotta say, when I dribbled on the paleo hollandaise sauce and took my first bite I jumped up and down with happiness because the flavors were so fantastic.
You can still go with traditional Canadian bacon or ham as well with this one, but I loved the chicken apple sausage I split and roasted with the veggies. Awesome!
I know poaching an egg can be intimidating, especially if it’s your first time. I was going to write down how to do it, but then I found a fun video from Alton Brown that shows you how easy it is. Check it out — you’ll see there’s really nothing to it.
I poached mine a little early, so I set them aside while I made the sauce. Then right before I was ready to serve it up, I slipped the eggs back into the pan of hot water for about a minute or two to re-heat them, and on top they went.
The hollandaise sauce couldn’t be any easier. Just follow the directions in the recipe below and in a few minutes yours will be ready to go.
Give this one a try soon…paleo eggs benedict makes for a really spectacular morning meal, especially if you’ve got friends and family you want to impress with your creative culinary skills.
Watch Alton Brown’s video on how to poach an egg HERE.