Easy Paleo Eggs Benedict and Turmeric-Ghee Hollandaise
This easy eggs benedict is topped with a paleo hollandaise sauce that will blow your mind. Top the whole thing with smoked salmon and avocado and you have a home run recipe.
Total Time
20min
4.3
3 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1/2
cup
Ghee
•
2
Farmhouse Eggs® Large Brown Eggs
, separated
•
1
Lemon
, juiced
•
4
Large
Eggs
•
1/4
tsp
Pink Himalayan Sea Salt
•
1/4
tsp
Ground Turmeric
•
4
English Muffins
or Parsnip Buns
•
7
cups
Arugula
•
2
Tbsp
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
Avocado
, thinly sliced
•
4
slices
Smoked Salmon
Cooking Instructions
1.
Heat a large saucepan of water on the stove until just shy of a simmer.
2.
Make the hollandaise. Using a heatproof bowl in the microwave or over a double boiler, melt the Ghee (1/2 cup) until warm to the touch.
These paleo parsnip buns are a perfect base for this benedict. English muffins work well too. You can always use a potato wedge as well or serve them naked without any bun at all.
Nutrition Per Serving
CALORIES
631
FAT
48.3 g
PROTEIN
19.5 g
CARBS
32.3 g
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