Eggs Benedict! One of the most popular and loved British breakfasts, finally healthified by yours truly! 🙂 I’d let you in on a secret: I have unhealthy thoughts (not cravings, because cravings are a physical sensation) sometimes, too! When this happens, I turn to Google to look for Paleo versions of unhealthy meals. I’ve combined two recipes I’ve found for this: http://beautyandthefoodie.com/ for the English muffins and Jamie Oliver’s Hollandaise sauce recipe. I must tell you these taste even better than the unhealthy version, and are so nutritious for you!
Paleo eggs benedict lchf keto

Paleo Eggs Benedict (LCHF, Keto)

makes 2 servings

For the English muffins:
2 Organic Eggs
2/3 Tbsp melted grass-fed butter/ghee
2 Tbsp Organic Coconut Flour by Paleo Lifestyle (Get it HERE)
1
 Tbsp Coconut/Almond/Cashew milk
1/2 tsp gluten-free baking powder (if you don’t count baking powder as Paleo approved, use 1/8 tsp baking soda mixed with 1/4 tsp Organic cider vinegar)
pinch of sea salt

For the Hollandaise sauce:
2 Organic egg yolks
1 tsp Dijon mustard
100g unsalted grass-fed butter/ghee
1 Tbsp fresh lemon juice
splash of Organic cider vinegar
sea salt & black pepper to taste

Plus 4 Organic eggs to poach and a packet of Parma Ham/Prosciutto di Parma (preservative free).

Paleo eggs benedict lchf keto

Melt the butter for the muffins. Whisk in a bowl with the rest of the muffin ingredients. Split into two 3.5″ ramekins and cook in the microwave on High for 1.5 minutes. Alternatively bake in the oven at 400F/200C for 12-15 mins. Remove carefully from ramekins and slice each in the middle so it makes 4 muffins in total. Toast them in a buttered frying pan, using a turner spatula to press on top lightly, until they’re lightly browned on each side (see above picture). Next, poach the 4 eggs in a pan with simmering (not boiling) water, with 1-2 Tbsp of cider vinegar added to it. Make sure you use fresh eggs (when in the shop, pick the eggs at the far back of the pile). Make the Hollandaise: Melt the butter, Put the egg yolks on a water bath (in a bowl, which is put in a pan of gently simmering (not boiling) water). Whisk in the mustard and lemon juice. Whisking constantly, very slowly pour in the butter until combined (otherwise it will split/separate and won’t mix with the yolks). Whisk in a splash of vinegar and season with sea salt and black pepper. You may need to add a bit of water and mix if it looks curdled. On 2 plates, put two English muffins each, then some Parma ham, then two poached eggs each, then pour the Hollandaise sauce on top. Enjoy while it’s hot!

Macros per portion:
Calories: 751
Fat: 67g
Protein: 34g
Net Carbohydrates: 3g

Gabriela
Gabriela
Gabriela Nicol is an accredited Paleo Nutritionist and a health enthusiast who believes Nutrition determines a person’s health and longevity. Gabriela has followed the Paleo Lifestyle herself for over 2 years and believes leading by example is fundamental to providing an expert Nutritional advice, which she does in the form of consultations (in person or online), diet plans, healthy recipes, as well as an online shop for Organic superfoods for your cupboard staples.

1 Comment

  1. Devon says:

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    this helpful info with us. Please keep us informed like this.

    Thanks for sharing.

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