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.
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! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-npy97s’]
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.
Ingredients
- 2 raw sweet potatoes, peeled and diced small
- 8 eggs (4 poached eggs, plus 4 egg yolks to make the sauce)
- 4 pre-cooked sausage links, sliced lengthwise
- 1 red onion
- 1 garlic clove
- Olive Oil
- Salt & pepper
- Chives
- 4 egg yolks
- 1 tbs lemon juice
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1/2 cup ghee (warmed)
Instructions
- Peel raw sweet potatoes and chop into bite-size pieces
- Cut red onion into small wedges
- Mince or press 1 clove of garlic
- Split 4 links of pre-cooked sausage lengthwise
- Toss all the veggies and sausage with 1-2 tbs of olive oil to coat
- Spread them all out on a lined baking sheet
- Season with salt and pepper
- Sprinkle with any other herbs or seasonings of your choice
- Roast in oven at 425º F for about 20 to 30 minutes, or until potatoes are tender (Oven temperatures and times will vary)
- Whisk together egg yolks, lemon juice, salt and cayenne until slightly thickened
- Place mixture in a blender or food processor. Blend while slowly drizzling in the warmed ghee
- Taste and add more seasonings if needed
- See video below this recipe if you need help.
- You can poach the eggs anytime and set aside. If they need re-warmed before serving, simply put them back in the pan of hot water for a minute or two
- Start with a nice base of the roasted onions and potatoes
- Criss-cross a split sausage link on top
- Place poached egg on top of the sausage
- Dribble warm hollandasise sauce over everything
- Sprinkle with fresh chopped chives
Watch Alton Brown’s video on how to poach an egg HERE.