Paleo Eggs Benedict with Cucumber Salsa and Avocado Recipe (2024)

Author Maya Krampf from WickedSpatula.com

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)

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.