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)
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).
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:
Net Carbohydrates: 3g