Paleo Eggs Benedict

Paleo, Keto, Low-Carb, Gluten-Free, Minimal Ingredients, Medium Difficulty

This Paleo eggs Benedict features perfectly poached eggs, crisp toasted Paleo bread, and a delicious Paleo Hollandaise sauce, with a side of bacon.

How to Make Paleo Eggs Benedict

One of my favorite breakfast treats, before going Paleo, was… you guessed it, eggs Benedict. It’s been four years since I had one and thought maybe it was about time to make a Paleo version of my favorite past breakfast! If I’m missing it, you probably are too!

For this recipe, I replaced the traditional English muffin with my homemade Paleo bread and used uncured and sugar-free bacon as my protein. Then topped it with a runny poached egg and homemade Hollandaise sauce.

See tips below for more protein swap-outs!!

I know poaching eggs may sound scary, but with my easy to follow instructions you may find yourself poaching eggs outside of this dish!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your egg Benedict turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Eggs Benedict

1. Fill a 2-quart stockpot with 3/4 of water and heat over to medium-high heat until the water starts to simmer or reaches 180 to 190 degrees.

2. In the meantime, crack 1 egg into a small bowl or ramekin and set aside.

3. When the water is ready, take a large spoon and quickly stir the water in one direction for 30 seconds until a funnel starts to form in the middle. Carefully, drop the egg into the spinning funnel and poach for 3 to 5 minutes (depending on how done you like your eggs). Remove poached egg with a slotted spoon. Repeat this step until all four eggs have been poached.

4. While your eggs are poaching prepare, Hollandaise sauce, bacon, and toast the sliced Paleo bread.

Tip: You can use homemade sausages (recipe found in my cookbook) or leftover Paleo ham instead of bacon for your eggs Benedict.

To assemble: Place 1 slice of bread onto a plate followed by 2 bacon slices, 2 poached eggs, and a nice amount of Hollandaise sauce, and salt and pepper to taste. Repeat.

How to Make Paleo Eggs Benedict

How to Store Paleo Eggs Benedict

For optimal freshness, eggs Benedict is best eaten right away. If you have unfinished eggs Benedict place into an airtight container in the refrigerator. When ready to eat, reheat in a 350-degree oven for 5 to 8 minutes or until warm to touch. Otherwise, store individual leftovers in containers and refrigerate.

Essential Equipment for Making Paleo Eggs Benedict

Stockpot – A 2-quart or larger stockpot is perfect for making individual poached eggs.

How to Make Paleo Eggs Benedict

More Paleo Breakfast Ideas

Spinach & Sausage Egg Bake – Meal prep the week ahead breakfast with this one-pan egg bake full of nutrient-dense ingredients that will keep you fuller longer and energized to start your day off right.

No Oats Oatmeal – Have breakfast ready in 5-minutes flat with this warm hearty no-grain oatmeal that mimics the taste and the texture of the traditional dish – but without the B.S.

Keto Breakfast Quesadillas – This is the perfect meal for switching up your morning routine!

Basic Staples for Making Paleo Eggs Benedict

Eggs – Eggs from local pasture-raised chickens are the best!

Bacon – Source bacon from local farmers or butchers, or opt for uncured and sugar-free bacon at your local grocery store.

Paleo Bread – For this Paleo recipe, we are going to replace the grain English muffins and opt for my Paleo bread instead!

Hollandaise Sauce – Swap out the butter for ghee and make a homemade Paleo version of this sauce!

Shop Amazon For All Your Paleo Essentials And Staples

How to Make Paleo Eggs Benedict
How to Make Paleo Eggs Benedict
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Paleo Eggs Benedict

This Paleo eggs Benedict features perfectly poached eggs, crisp toasted Paleo bread, and a delicious Paleo Hollandaise sauce, with a side of bacon.
Course Breakfast, brunch
Keyword eggs benedict, hollandaise sauce, paleo bread
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Calories 309kcal
Author Angela Blanchard

Equipment

  • Stockpot

Instructions

  • Fill a 2-quart stockpot with 3/4 of water and heat over to medium-high heat until the water starts to simmer or reaches 180 to 190 degrees.
  • In the meantime, crack 1 egg into a small bowl or ramekin and set aside.
  • When the water is ready, take a large spoon and quickly stir the water in one direction for 30 seconds until a funnel starts to form in the middle. Carefully, drop the egg into the spinning funnel and poach for 3 to 5 minutes (depending on how done you like your eggs). Remove poached egg with a slotted spoon. Repeat this step until all four eggs have been poached.
  • While your eggs are poaching prepare, Hollandaise sauce, bacon, and toast the sliced bread.
  • To assemble: Place 1 slice of bread onto a plate followed by 2 bacon slices, 2 poached eggs, and a nice amount of Hollandaise sauce, and salt and pepper to taste. Repeat.

Nutrition

Calories: 309kcal | Carbohydrates: 1g | Protein: 17g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 356mg | Sodium: 416mg | Potassium: 209mg | Sugar: 1g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.