Of all the paleo breakfast recipes, I like the ones that help us eat our favourite go to meals.
It doesn’t get much more American than Eggs Benedict – a hot English muffin with the perfectly poached egg and bacon, all topped with creamy Hollandaise sauce. It’s hard to beat the coziness of Eggs Benedict in the morning paired with a hot cup of coffee.
Thank goodness Lemuel Benedict, a retired stock broker, once upon a time meandered into the Waldorf Hotel looking to nurse a hangover and ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise.” It is that breakfast order in 1894 that inspired the hotel manager to put together a new menu item, replacing the toast with an English muffin.
As with most dishes, multiple variations have sprung up throughout the years. In Mexico, they substitute sliced avocado for the ham and top with salsa. The Irish often replace the ham with corned beef. Some countries eliminate mammalian meat altogether and opt for smoked salmon! We think it’s about time followers of the Paleo diet begin enjoying their own translation of this comforting breakfast tradition!
First and foremost, in the spirit of creating low carb, paleo breakfast recipes, we’ve removed the English muffin (this dish is so full of flavor you won’t even miss it – we promise). Next, we added roasted asparagus which pairs well with the flavor of Hollandaise. Forget vegetable oils – we’ve used grass-fed butter (a dental diet staple) just like our ancestors thrived on to create the trademark sauce. And last but certainly not least – bacon. That’s right – we’ve garnished the whole thing with bacon. Drooling yet?
As with most paleo breakfast recipes – you’re cooking asparagus and bacon, separating egg whites from the yolk, melting butter, and crafting the infamous Hollandaise sauce simultaneously. A great way to make things go smoothly is simply to prepare as many of the ingredients as you can ahead of time. If you’re new to poaching eggs, don’t shy away – it’s so very easy! Bring 2-3 inches of water and 1 teaspoon of vinegar to a boil in a deep skillet, crack your eggs into the boiling water one at a time and cook for about 2-3 minutes. Once the eggs are poached to your liking, use a slotted spoon to lift them out onto a towel to drain and voilà – you did it!
Without any more fuss, here’s the recipe (and many wishes for a future rich in cozy homemade Paleo breakfast recipes!).
Servings
Serves 4
Ingredients
- 1 bunch asparagus (about 10 stalks), with the tough bottom inch cut off
- 4 pieces of bacon
- 1 t apple cider vinegar (white is okay)
- ½ c butter, melted
- 4 eggs (for poaching)
- 4 egg yolks (separated for Hollandaise sauce)
- I T lemon juice (or juice from half a lemon)
- ½ t paprika
- ½ t sea salt
- sprinkle garlic
Procedure
1. Preheat oven to 350 degrees F.
2. Oil a large baking dish or roasting pan, put asparagus and bacon into the dish, and place in the oven. Let cook about 10 minutes. After 10 minutes, remove dish from oven, stir asparagus around to coat with fat, then return to oven.
3. On the stovetop, bring 2-3 inches of water to a boil in a deep pan.
4. While you wait for the boil, begin preparing ingredients for the Hollandaise sauce: separate 4 eggs, collecting yolks in a bowl. Add lemon juice, paprika, and sea salt to the bowl and set aside.
(Reminder to stir asparagus around in bacon fat – you’re welcome)
5. When the water has reached a boil, poach 4 eggs, cooking each one for 2-3 minutes. Remove with a slotted spoon and transfer to a towel to drain.
6. Turn off the oven and remove cooked asparagus and bacon and let cool.
7. Time to make the sauce! In a blender, add the bowl of egg yolks, lemon juice, sea salt and paprika.
8. With the blender on low, slowly pour in the melted butter. Let blend until sauce thickens and ingredients are thoroughly incorporated.
9. Chop cooled bacon into bits.
To serve: Place a few stalks of asparagus on each plate, sprinkle with sea salt and garlic powder, topped with a poached egg, drizzled with a generous helping of Hollandaise sauce, and garnished with bacon bits. Now for the very best part – time to enjoy your masterpiece!
Want to know more? Dr Steven Lin’s book, The Dental Diet, is available to order today. An exploration of ancestral medicine, the human microbiome and epigenetics it’s a complete guide to the mouth-body connection. Take the journey and the 40-day delicious food program for life-changing oral and whole health.
Click below to order your copy now:
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