I LOVE eggs benedict. And have to say I was a bit broken hearted when I discovered I had to avoid gluten and go Paleo! Not to fear! You can still have your lovely eggs benedict and be paleo.
My favorite way to make paleo eggs benedict is with a large tomato slice, some salmon lox and a bed of spinach. Forget the gluten bomb underneath! I love the salty taste of the salmon lox rather than canadian bacon, but you can still use canadian bacon if you like. Then put some arugula or herb salad right in the middle of your benedict creation! You can still have eggs benedict and enjoy the satisfying flavor drowned in butter without feeling guilty.
This recipe is a great opportunity for you to learn how to make poached eggs. Leaving the yolks runny is the healthiest way to cook an egg. If the yolk is too cooked it damages the cholesterol in the yolk. But if you’re not up for poaching, then by all means, make your eggs over easy and smother them in Hollandaise!
Serves 2 | Prep Time: 10 min | Cook time: 10 min
- 4 eggs, either poached or over easy
- 1 Tablespoon extra virgin olive oil
- 2 cups spinach
- 1 large Tomato (I like Heirloom tomatoes)
- 2 ounces salmon lox (or canadian bacon if you must)
- 1/2 garlic clove, crushed
- 2 teaspoons white or rice vinegar
- Pinch of sea salt and pepper
- 2 Tablespoons chopped chives for garnish (optional)
- Dash of cayenne for garnish (optional)
- 1 stick or 10 Tbsp unsalted grassfed butter
- 3 egg yolks (preferably pastured eggs)
- 1 Tbsp lemon juice
- 1/2 teaspoon sea salt
You can do your eggs poached or make them over easy – the same ‘ol boring way you usually make them.
- Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart sauce pan. Add 1 teaspoon sea salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. I find that poaching eggs works better when you add some vinegar to the water. Meanwhile, crack 1 very fresh cold large egg into a small bowl. Use the handle of a spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
- Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
- Let it poach: Turn off the heat, cover the pan and set your timer for 4 minutes.
- Lift it out: Remove the egg with a slotted spoon and serve immediately.
- Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.
I’ve made a lot of hollandaise in my time and it takes a few practice rounds! Your butter will separate guaranteed first time around unless you’re some sort of sauce Mozart. So, if you don’t want to waste a ton of butter, it’s best to try this blender hollandaise. Much easier!
To make blender hollandaise, melt 1 stick or 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop.
- Over medium-high heat, sauté the spinach, garlic, and salt and pepper in the olive oil.
- Layer the tomato, spinach, salmon lox or ham, then the eggs on a plate and top with your hollandaise sauce.
- Garnish with chives and cayenne. Add a salad of arugula with olive oil and lemon juice. Bon Appetit!