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Paleo Eggs Benedict! So tasty and yet so healthy! Hollandaise with Ghee (clarified butter) is foolproof and easy as long as you add the oil oh so slowwwlyyyy!

January 21, 2016

 

 

 Paleo Eggs Benedict

 The hollandaise is made with ghee (which is allowed on paleo) the English muffin is substituted with roasted Acorn squash slices and the addition of avocado slices and prosciutto,  all garnished with baby spinach.

 

 

Paleo Eggs Benedict with Acorn Squash, Prosciutto, spinach and avocado and Ghee Hollandaise

 

Roasted Acorn squash sliced in rings replace the English muffin, then goes the avocado slice with holes lined up like a nest for the egg! You sauté the eggs in extra virgin olive oil along with baby spinach leaves then you just slip the egg and spinach together in the natural center, drape prosciutto over it and hollandaise to finish it off.  Easy hollandaise sauce is made using Paleo accepted Ghee.

A grinding of fresh cracked pepper and sprinkling of sea salt and you are ready to indulge!

 

Makes 4 small plates or 2 large plate servings

 

Ingredients:

4 fresh cage free eggs

1 small Acorn squash

4 tbsp extra virgin olive oil

8 oz baby spinach leaves

4 slices prosciutto sliced very thin – about 1oz each slice

half an avocado in thin slices retaining center hole

Sea salt and fresh cracked pepper

For hollandaise:

½ cup Ghee melted

1 tbsp fresh lemon juice

2 cage free egg yolks

 

Method:

 

Slice Acorn squash in 4,  ½ inch slices (you will have extra) rub in 2 tbsp of the olive oil, place on sheet pan with parchment paper, sprinkle with salt and roast about 25 minutes or until fork tender.

While squash is roasting make hollandaise.

 

Hollandaise:

 

Place 2 egg yolks in mixing bowl with the lemon juice and beat with mixer on high for 2 minutes or until pale and thickened.  Add the melted ghee one drop at a time and continue beating until emulsified and thick.  It’s very important to add the ghee very slowly or the sauce does not emulsify.

 

In a large skillet heat the remaining 2 tbsp of olive oil then sauté all the eggs  until just set.  Cover the pan and they will set more quickly but watch carefully.  Cook until the white is firm and yolk is just cooked but still soft.  The spinach can be added at the end just to wilt a little.  The eggs will take about 4 minutes so the spinach can be added after 3 minutes just placed around the eggs if the skillet is big enough- otherwise use a separate pan for the spinach and sauté  in 1 tsp olive oil for 1 minute or until just wilted but still recognizable as leaves.  The spinach shrinks a lot so don’t worry if it appears it is covering the eggs.

To assemble:

Place roasted Acorn on plate, then 1 prosciutto slice, then spinach,  egg and finally sliced avocado. Drizzle hollandaise sauce over all with a good grinding of fresh cracked pepper and sea salt to taste. 

 

 

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