Description
This easy Paleo Eggs Benedict features perfectly poached eggs on toasted English muffins topped with creamy turmeric-ghee hollandaise, fresh arugula salad, avocado, and smoked salmon. A nutritious twist on the classic, combining vibrant flavors and healthy fats for a satisfying brunch or breakfast option.
Ingredients
Scale
For the Hollandaise Sauce
- 1/2 cup Ghee
- 2 Large Eggs
- 1 Tbsp Lemon Juice (from 1 Lemon)
- 1/4 teaspoon Pink Himalayan Sea Salt
- 1/4 teaspoon Ground Turmeric
For the Benedict
- 4 Eggs (for poaching)
- 4 English Muffins
- 5 ounces Arugula
- 2 Tbsp Olive Oil
- Salt, to taste
- Ground Black Pepper, to taste
- 1 Avocado
- 4 slices Smoked Salmon
- 2 Tbsp Lemon Juice (for arugula)
Instructions
- Heat Water: Heat a large saucepan of water on the stove until just shy of a simmer to prepare for poaching the eggs.
- Melt Ghee: Using a heatproof bowl in the microwave or over a double boiler, melt 1/2 cup of ghee until warm to the touch for the hollandaise sauce.
- Prepare Hollandaise Base: Add 2 large eggs, 1 tablespoon of lemon juice, 1/4 teaspoon pink Himalayan sea salt, and 1/4 teaspoon ground turmeric to the bowl of a blender and purée until fully combined.
- Incorporate Ghee: With the blender running on medium and the cap off, slowly stream in the warm melted ghee, starting with a few drops and gradually adding the rest until the hollandaise becomes thick, creamy, and able to coat the back of a spoon. Adjust seasoning with additional salt or lemon juice if needed. Set aside in the blender until ready to serve.
- Poach Eggs: Carefully poach 4 eggs in the gently simmering water using your preferred technique. Transfer poached eggs to a towel-lined plate to drain.
- Toast Muffins: Toast or reheat the 4 English muffins to your liking in preparation for assembly.
- Prepare Arugula Salad: In a medium bowl, toss 5 ounces of arugula with 2 tablespoons lemon juice, 2 tablespoons olive oil, and season with salt and black pepper to taste.
- Assemble Benedict: On each toasted English muffin half, place a small handful of arugula salad, followed by slices of avocado and smoked salmon. Top each with a poached egg and drizzle generously with the turmeric-ghee hollandaise sauce. Season with salt and black pepper to taste and serve immediately.
Notes
- The hollandaise sauce can be pulsed again before serving if a skin forms on top.
- Ensure the water is just under a simmer to poach eggs gently and avoid tough whites.
- Use fresh lemon juice for the best flavor in the hollandaise and arugula salad.
- Feel free to substitute English muffins with a gluten-free option if desired.
- This recipe incorporates healthy fats and is suitable for a Paleo diet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Paleo
Keywords: Paleo, Eggs Benedict, Hollandaise, Turmeric, Ghee, Poached Eggs, Smoked Salmon, Avocado, Arugula, Healthy Breakfast
