Easy Paleo Eggs Benedict and Turmeric-Ghee Hollandaise

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

Separate Egg (2) yolks and set aside.

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.

Meanwhile, add the Egg Yolk (2 N/A), Lemon Juice (1 tablespoon), Pink Himalayan Sea Salt (1/4 teaspoon), and Ground Turmeric (1/4 teaspoon) to the bowl of a blender. Purée until combined.

With the cap off the top and the blender running on medium, slowly stream in the hot ghee. Begin with just a few drops and slowly add the rest until fully incorporate, thick and creamy. The hollandaise should easily coat the back of the spoon but be looser than aioli. Taste for seasoning and add more salt or lemon juice as necessary. Set aside in the blender until ready to assemble, as you may want to pulse again before serving if a skin forms on the top.

Poach the Egg (4) in your gently simmering water using your favorite technique. Transfer the poached eggs to a towel-lined plate.

Toast or reheat your English Muffin (4), then begin assembling the benedict.

Thinly slice the Avocado (1).

In a medium mixing bowl, toss the Arugula (5 ounce) with the Lemon Juice (2 tablespoon), Olive Oil (2 tablespoon) and season with Salt and Pepper (to taste). Top the buns with a small handful of greens, any extra can be served on the side, followed by the sliced avocado and Smoked Salmon (4 slice). Top with the poached eggs and drizzle with the hollandaise. Season with salt and pepper and serve immediately. Enjoy!