If you have ever tried a paleo diet you know how mundane eggs for breakfast become. So today I thought we could take it up a notch with these paleo friendly eggs benedict.
I have shared the first two parts of my Summer Brunch Series.
Part One was my Indigo and Pink tablesetting and…
Part Two was The Perfect Mimosa Flight.
Today I am sharing this benedict recipe as Part Three.
Several years back we stayed at a bed and breakfast in the wine country of Temecula, CA. One morning I asked if they could substitute the bread on the eggs benedict for a tomato slice. They were happy to oblige. It was really delicious and my husband said that he liked it better than his. Which I’m sure he said so that I wouldn’t feel sorry for myself. It worked.
I never made it at home because… well poached eggs and hollandaise sauce. Yikes! Ain’t nobody got time for that.
Well I did it. It was a learning curve but I’m going to share what I learned so that your first attempt will go a lot smoother than mine assuming that you have never done it before either.
Paleo Eggs Benedict
Once you have all your ingredients, it’s easy to just assemble this.
Salt and fresh ground pepper
Slice your tomatoes and sprinkle with salt. Arrange two slices on your plate and set a poached egg on top. Lay your asparagus spears alongside and drizzle it all with the hollandaise sauce. Sprinkle your bacon crumbles over the top and dress it with freshly ground black pepper. Add avocado slices to finish it off.
I served it with Ruby red grapefruit halves and fresh juice. Because you have to treat yourself every now and then…we had mimosas and a few slices of brie. I know not exactly paleo, but it was a nice treat.
SCROLL DOWN FOR MY TIPS…
I used the Pioneer Woman’s recipe HERE because it was made in the blender and that was my speed. For it to be paleo friendly just use ghee instead of butter. To be honest I need another attempt at this. It was good but I added too much lemon. The ghee does change the consistency somewhat. It ends up with a gritty consistency like ghee, but still delish!
I used the vinegar method. The first attempt turned out great. My son got that first one and he said “it was different.” I said “how so?” He then told me it tasted like vinegar. HAHAHAHA! To think I was already patting myself on the back saying there was nothin to this egg poaching stuff. I guess their idea of dash and mine was a bit different.
Easy fix, less vinegar and the next ones turned out perfect.
1} I used a 3qt pot and I filled it all the way and added 1 teaspoon of Apple cider vinegar.
2} Get your water till almost boiling
3} crack your egg into a bowl first so that it is easier to add to the water
4} Stir the water in the pot so that you create a little whirlpool and drop your egg into it all at once from the bowl. You want it to stay together so be gentle but fast.
5} Set your timer for 2 minutes, let is sit, don’t stir. Then after the two minutes remove the poached egg with a slotted spoon. It takes 2-3 minutes. Mine was done after 2.
My preferred method for cooking bacon is in a casserole dish in the oven. Lay out the pieces and bake at 375 for 20 minutes. It’s that easy.
I cut the tough ends off and then blanched them in boiling water for 5 minutes…set a timer. They still had a slight crunch and were a nice bright green.
I hope I didn’t make it sound too complicated, because once I got the hang of it it was really easy. My husband really loved it and it was worth the extra effort.
I hope this helps and that you enjoy it as much as we did.
Follow along on my Paleo Pinterest Board for other great recipes….