Paleo Eggs Benedict with Cucumber Salsa and Avocado Recipe

This Paleo Eggs Benedict utilizes summer’s perfect cucumbers, tomatoes, and peppers into one perfect breakfast!

OK…so you know something is a winner when you eat it for dinner two nights in a row and push the rest of the menu to the next day and also maybe take a trip to the store for more ingredients to make said dish again. Not that I should be eating this decadent hollandaise sauce more than I don’t know once a month? But guys. IT’S SO GOOD! Like I want to go make it right now and I just ate lunch. Poached eggs practically own my heart and when topped with a lemony hollandaise? Well let’s just say I’ve died and went to heaven. Let’s just be clear that I’m not exaggerating. I fully realize I say things are my favorite all the time but this really is my *favorite* and I guarantee it’ll be one of yours too!

You can serve this Eggs Benedict on sautéed greens or you can do like I do and use Lexi’s Clean Kitchen’s recipe for Paleo Sandwich Rolls. I sub the palm oil for olive oil, pour into a loaf pan, and bake at 400 for 20-25 minutes. It’s easily scaled but when doubling it I use 3 eggs instead of 4. It’s the perfect base for soaking up all the decadent hollandaise and egg yolk. Trust me…it’s good on greens but it’s great on bread. I still serve some arugula on the side so it makes me feel a teeny bit better about eating such a decadent meal.

RECIPE CARD

4.67 from 3 votes

Paleo Eggs Benedict

This Paleo Eggs Benedict utilizes summer’s perfect cucumbers, tomatoes, and peppers into one perfect breakfast!

Course Breakfast

Cuisine American

Keyword delicious, healthy, traditional

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Author Maya Krampf from WickedSpatula.com

Servings 4

★ Review Print

Ingredients

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Hollandaise

• 4 large egg yolks
• 3/4 cup ghee
• 1 tablespoon lemon juice
• 1 pinch cayenne pepper
• Sea salt (to taste)
• Black pepper (to taste)

Eggs Benedict

• 4 large eggs
• 4 slices Canadian bacon
• 1 medium avocado (sliced)
• 4 cups arugula
• 1 double batch paleo bread (I sub the palm oil for olive oil, use 3 eggs, bake in a loaf pan at 400 for 20-25 minutes)

Cucumber Salsa

• 2 medium roma tomatoes (diced)
• 1 small cucumber (diced)
• 1 medium jalapeño (minced)
• 1 handful Fresh cilantro (minced)
• 2 tablespoons Lime juice
• sea salt (to taste)

Click to convert between US & metric measurements:

Instructions

More TIPS about this paleo recipe in the post above!

1. To make the bread follow this recipe and double it. Reduce the eggs to 3 and instead of using palm oil use olive. Pour into a greased loaf pan and bake at 400 for 20-25 minutes.

2. To make the salsa combine the all salsa ingredients and season with salt to taste. Set aside.
3. Place 4 inches of water in a medium saucepan and bring to a simmer over medium high heat. Working one at a time crack an egg into a shallow dish and carefully pour into the simmering water as close to the surface as you can. Let poach for 3 minutes, remove with a slotted spoon, and drain on paper towels. Repeat with remaining eggs.

4. To make the hollandaise heat 3/4 cup ghee over medium heat until melted and bubbling. Place 4 egg yolks in a blender with the lemon juice and cayenne. Blend for 30 seconds until yolks are broken down. With the blender running, stream in the ghee in a slow steady stream. The sauce should thicken. Season with salt and set somewhere warm like beside your stove to keep warm.

5. To warm the ham simply place it in a hot pan for a few moments.
6. To assemble the dish place a piece of bread on a plate and top with a slice of ham, a few slices of avocado, a poached egg and spoon some hollandaise on top. Serve with salsa and arugula on the side.

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