Easy Paleo Eggs Benedict and Turmeric-Ghee Hollandaise

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

105 g

Ghee

2

Farmhouse Eggs® Large Brown Eggs , separated

yolks only

1

Lemon , juiced

3 Tbsp juice per 4 servings

4

Large Eggs

2 g

Pink Himalayan Sea Salt

as needed

Ground Turmeric

4

English Muffins

or Parsnip Buns

140 g

Arugula

30 mL

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

1

Avocado , thinly sliced

4 slices

Smoked Salmon

Cooking Instructions

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Step 1

Heat a large saucepan of water on the stove until just shy of a simmer.

Step 2

Make the hollandaise. Using a heatproof bowl in the microwave or over a double boiler, melt the Ghee (105 g) until warm to the touch.

Step 3

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