Fast Paleo Eggs Benedict

Sunday mornings are notoriously rushed for us because we like to go to early mass at church.  Something in me though yearns for those dreamy Sunday morning gourmet breakfasts with my family.  Today was no exception from both my dreaming and the rush!   The solution ended up being way easier than I imagined!  This recipe was fast, simple and absolutely delicious, but made me feel like I was serving that special gourmet meal.

Eggs Benedict can be customized in so many ways!  Traditionally its served on a toasted english muffin, but being Paleo that can get tricky.  Mikey’s Muffins are an awesome choice and I really do love them, but no place near where I live sells them.  I could make some, but I was in a time crunch.  So, I chose to use some gluten free bread that is about as close to Paleo as I can find. I’m ok with a few “treats” like this once in awhile.  You could use ham, Canadian bacon, crispy fried prosciutto, bacon, crab meat, the list is endless.  The eggs are normally poached, but I didn’t have time so I fried the eggs and let me tell you, it was still just as good!  I used a combination of bacon fat and ghee, but you could also use all butter or all ghee.

If I’d had arugula I would’ve added a small handful under the egg.  That would’ve been so good!  In summertime a fresh tomato slice would be divine on there!  Just get creative and don’t be afraid to try new combinations.

Fast Paleo Eggs Benedict

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 6-8 slices of gluten free bread (or Paleo english muffin halves)
  • 12 slices Canadian bacon (uncured)
  • 6-8 pastured eggs
  • salt and pepper
  • oil/fat of choice for cooking eggs

For hollandaise sauce

  • 2 free range egg yolks
  • 3/4 cup ghee
  • 1/4 cup bacon fat
  • 1 Tb. warm water
  • 1 Tb lemon juice
  • 1/8 tsp cayenne pepper
  • 1/4 tsp sea salt and pepper to taste


  1. Make hollandaise.  In a small blender or food processor add egg yolks, lemon juice, water, cayenne, salt and pepper.  Blend until smooth and creamy looking (about 30 seconds).  In a small pan heat ghee and bacon fat until just hot, not bubbling.
  2. While the ghee/bacon fat is heating, start eggs and toast, and heat Canadian bacon.
  3. Once ghee is hot, with blender/processor running, drizzle the fat in slowly in a thin slow stream.  If you pour too fast, you’ll end up with scrambled eggs instead of a silky sauce.  Set sauce aside while eggs finish.
  4. To assemble, lay toast on plate, place two slices Canadian bacon on toast.  Top with fried egg, then drizzle with hollandaise sauce.
  5. Serve and enjoy!

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