Eggs Benedict Recipe (Keto, Bulletproof, & Paleo Friendly)

When I used to live the SAD Diet (“Sad American Diet”), one of my favorite brunch choices was a really good Eggs Benedict Breakfast. The melty yolk, the hollandaise sauce, the English muffin, oh my gosh, just thinking about it right now makes me salivate! But guess what doesn’t make me salivate….the 2pm CRASH and bloat that comes immediately after eating it! I know my body and it doesn’t do well on highly processed refined carbs or dairy, so avoiding it altogether helps my digestion tremendously.

But there are days when you just MISS not freaking CARING about your health! Haha! Is it just me or do you ever wish that you could eat an unlimited amount of cookies, brownies, burgers, and fries, and not let it affect you in any way???

That’s my dream…

But until we develop some kind of new technology for you to lose weight eating junk food, this keto / bulletproof / paleo / lchf alternative will have to do. Now I didn’t follow the recipe to a T, simply because I actually have never perfected a poached egg! I didn’t even try poaching it because I was too lazy and too in a rush to experiment. Besides that, the hollandaise sauce that goes with it really makes you feel like you’re back to the good ‘ol days of eating those Egg Benedict Brunches!

And if you’re following keto, you really can put the extra hollandaise sauce on anything and everything, including your veggies and protein!

Bulletproof Benedict

Your favorite bunch is now Bulletproof.

• 2 or 3 handfuls spinach, washed
• 1 tablespoon grass – fed unsalted butter
• Sea salt to taste
• 2 softly poached pasturized eggs
• Bulletproof Hollandaise (recipe below)
• 1 ripe avocado

In a pan, add the spinach with a tablespoon or two of water and saute’ until just wilted.

Drain the water and add the butter and pinch of salt. Stir until the butter is melted and place the sauteed spinach on a plate. Place the poached eggs on the spinach and drizzle with a hollandaise sauce. Halve and slice the avocado and place a plat. Enjoy.

Bulletproof Hollandaise

This delicious, creamy sauce is perfect on eggs but also satisfying on any protein or veggie of your choice.

• 2 pastured egg yolks
• 1 tablespoon lemon juice
• Pinch sea salt
• Dash cayenne powder (optional) (warning: Suspect, don’t use if you’re sensitive!)
• ½ cup melted grass – fed unsalted butter or ghee
• Bunch fresh parsley (optional)

Place the egg yolks, lemon juice, salt, and cayenne pepper (if using in a high – powered blender. Start the blender on low and run it for about 30 seconds. Slowly drizzle the melted butter or ghee into the blender. You must pour slowly to aid the emulsion. Once all the butter or ghee is added and the hollandaise has thickened, it’s done. Top with parsley if you choose.