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Paleo Eggs Benedict (Whole30)
The custom of a leisurely, late-morning meal was borne out of British fox hunts in the late 19th century. Members of the aristocracy would send servants ahead with a luxurious spread that would restore the hunters’ spirits after the previous evening’s debauchery and the morning’s ride. Around the same time in the United States, the concept of a weekend was beginning to take hold, and dining out was becoming the way to see and be seen. And that tradition continues with bottomless cups of coffee and luscious hollandaise sauce.
Paleo Eggs Benedict
Serves 4 | Total time: 35 minutes
8 portobello mushroom caps
1 tablespoon + 1 tablespoon extra-virgin olive oil
1 tablespoon chopped chives
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 large eggs
8 slices Canadian Bacon
3/4 cup ghee
3 large egg yolks
1 tablespoon fresh lemon juice, plus more to taste
2 teaspoons water
1/4 teaspoon cayenne or hot paprika, plus more to taste
1/4 teaspoon salt
Preheat the oven to 450F. Line a large, rimmed baking sheet with aluminum foil.
Prep the mushrooms. In a small bowl, combine 1 tablespoon oil, chives, salt, and pepper. Remove the stems from the mushroom caps and add the caps to the bowl. Roll them around in the marinade until coated. Place the mushrooms smooth side down on the baking sheet. Add the slices of Canadian bacon to the baking sheet and place it in the oven; it doesn’t matter if the oven temperature hasn’t yet reached 450F. Set a timer for 20 minutes.
Prep the eggs. While the mushrooms roast, brush the insides of 8 cups of a muffin tin with the remaining olive oil, then crack an egg into each cup. When the mushrooms have roasted for 20 minutes, place the eggs in the oven and set the timer again: 8 minutes for runny yolks; 9–10 minutes for gelled yolks; 11–12 minutes for firm yolks. While the eggs cook…
Make the hollandaise sauce. Melt the ghee in a small saucepan over medium heat until it’s foamy but not brown, 3 to 4 minutes. Place the egg yolks, lemon juice, water, cayenne, and salt in a pint-size Mason jar. Use a stick blender to blend the egg yolks. Then, with the blender running inside the jar, very slowly add the melted ghee until it’s all incorporated. The sauce will be thick and luxurious. To keep the sauce warm until you’re ready to eat, cover the jar, then fill a small bowl halfway with hot water from the tap and place the jar in the bowl.
To serve. When the eggs are cooked to your liking, remove everything from the oven and build your Benedict: mushroom cap on the bottom, then Canadian bacon, top with an egg, and drizzle with hollandaise sauce.
You Know How You Could Do That?
- — Try American bacon in place of the Canadian bacon
- — Add sliced tomatoes to the baking sheet with the mushrooms
- — Add sliced avocado
- — Replace portobello mushrooms with slices of cooked sweet or white potatoes; just roast slices of previously boiled or baked potatoes according to the mushroom instructions.
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“What is a ‘weekend’?!” 😉
Looks great! I wouldn’t have thought to use a portobello.
Those big lids are super handy!
You had me at portobello.