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RECIPE
13 INGREDIENTS 8 STEPS 20min

Easy Paleo Eggs Benedict and Turmeric-Ghee Hollandaise

4.3
3 Ratings
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.
Easy Paleo Eggs Benedict and Turmeric-Ghee Hollandaise Recipe | SideChef
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.
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
20min
Total Time
$6.23
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/2 cup
Ghee
2
Large Eggs , separated
yolks only
4
Large Eggs
1/4 tsp
Pink Himalayan Sea Salt
4
English Muffins
or Parsnip Buns
7 cups
to taste
1
Avocado , thinly sliced
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Nutrition Per Serving

VIEW ALL
CALORIES
635
FAT
49.0 g
PROTEIN
19.5 g
CARBS
31.9 g

Author's Notes

These paleo parsnip buns are a perfect base for this benedict. These English muffins work well too. You can always use a potato wedge as well or serve them naked without any bun at all.

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 (1/2 cup) until warm to the touch.
Step 3
Meanwhile, add the Large Eggs (2) , Lemon Juice (1 Tbsp) , Pink Himalayan Sea Salt (1/4 tsp) , and Ground Turmeric (1/4 tsp) to the bowl of a blender. Purée until combined.
Step 4
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.
Step 5
Poach the Eggs (4) in your gently simmering water using your favorite technique. Transfer the poached eggs to a towel-lined plate.
Step 6
Toast or reheat your English Muffins (4) , then begin assembling the benedict.
Step 7
In a medium mixing bowl, toss the Arugula (7 cups) with the Lemon Juice (2 Tbsp) , Olive Oil (2 Tbsp) , and season with Salt (to taste) and Ground Black Pepper (to taste) .
Step 8
Top the buns with a small handful of greens, any extra can be served on the side, followed by Avocado (1) and Smoked Salmon (4 slices) . Top with the poached eggs and drizzle with the hollandaise. Season with Salt (to taste) and Ground Black Pepper (to taste) and serve immediately. Enjoy!
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Nutrition Per Serving
Calories
635
% Daily Value*
Fat
49.0 g
63%
Saturated Fat
20.2 g
101%
Trans Fat
0.0 g
--
Cholesterol
375.8 mg
125%
Carbohydrates
31.9 g
12%
Fiber
5.6 g
20%
Sugars
3.4 g
--
Protein
19.5 g
39%
Sodium
852.7 mg
37%
Vitamin D
1.0 µg
5%
Calcium
189.6 mg
15%
Iron
3.0 mg
17%
Potassium
428.1 mg
9%
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