Eggs Benedict

We’re prepping for our yearly cross country trip that we’ll take this summer. Our routine includes packing up the dog, squeezing a bunch of stuff that we end up not using into the car, and downloading hours worth of various podcasts. Actually there should be no ‘we’ before the last two things. Jon just pretends to like the podcasts and ignores the fact that I pack twice as much stuff as he does.


Nellie sleeping in back of car.

Nellie sleeping in back of car

Besides seeing family, friends, and Quarter (family dog) in Colorado, I’m extremely excited to eat at Snooze (an AM Eatery, as Jon always adds.) Breakfast has always been my favorite meal. As a child my Grandma and Great Aunt made me bacon, fried eggs cooked in bacon fat, and bread and butter almost every school day morning. When it became time to learn to cook for myself, I adopted many of their breakfast staples. I prided myself on frying eggs. As you could imagine, I love good breakfast food, especially when gluten free options are included in the menu! When I was still eating many refined carbohydrates, I loved the gluten free pancakes at Snooze. I also remember the hollandaise sauce being absolutely incredible. I should mention that I love butter. I often ravage for foods that I can eat with my precious butter. Foods on my butter, not butter on my foods!  A few years ago my brother even gave me a magnet about butter. So naturally, when I discovered hollandaise sauce, which is full of butter, I grouped it along with my other beloved breakfast foods.




This recipe is simply because I couldn’t wait for Colorado.


Eggs Benedict
 This recipe merged two other recipes together. These biscuits were used and this Hollandaise sauce was made.

Eggs Benedict
Recipe type: Breakfast
A merging of two recipes to create a deliciously hearty primal breakfast.
  • Biscuits
  • Makes 8 biscuits
  • 2 cups Almond Flour (I use Bob’s Red Mill)
  • ½ cup Tapioca or Potato starch
  • ¼ tsp. Salt
  • ¾ tsp. Baking Soda
  • ½ cup unsalted butter
  • 2 Eggs
  • ¾ tsp Apple Cider Vinegar
  • Hollandaise Sauce
  • 2 egg yolks at room temperature
  • 2 tsp. lemon juice (at room temperature)
  • ⅛ tsp. salt
  • ⅛ tsp. Cayenne
  • ¼ cup melted grassfed butter or ghee
  • 4 Eggs
  • 4 Slices Canadian Bacon
  1. Biscuits
  2. Preheat over to 350 degrees.
  3. In a medium bowl combine the dry ingredients, the first four listed. Whisk to combine.
  4. Cut the butter into ½ tablespoon pieces and then add to the dry ingredients. Using a pastry cutter, process until the mixture is dry and crumbly and no large pieces of butter remain.
  5. In a small bowl combine the eggs and vinegar. Gentley whisk. (Use the same whisk as before, it won’t hurt anything.) Add to the crumbly butter flour bowl. Mixture until just combined.
  6. Drop 2 tablespoons of biscuit batter onto baking sheet lined with parchment paper. If you so choose, the batter can be shaped into a flat-looking biscuit, but I much prefer the drop style!
  7. Bake for 15-20 minutes until slightly golden.
  8. Hollandaise Sauce
  9. Make sure eggs and lemon juice are brought to room temperature and let the melted butter or ghee cool slightly.
  10. Using a blender, mix the egg yolks, lemon juice, salt, and cayenne until well- mixed and slightly lighter in color.
  11. With the blender running on a low-medium speed, add the melted butter in a slow stream. Blend for 20 second until the mixture has slightly thickened.
  12. Let thicken while you assemble the eggs benedict.
  13. Poached Eggs
  14. Bring a small pot of water to a boil.
  15. Once boiled reduce heat so the water is just about simmering.
  16. Break 2 eggs into a small bowl.
  17. Slowly stir the simmering water with a spoon until a slight vortex is made.
  18. Carefully drop the eggs into the simmering water.
  19. Cook until the eggs are done to your liking. I like them runny, which takes about 4-6 minutes.
  20. Place a biscuit on a plate and top with a slice of Canadian bacon. I used the Wellshire Farm brand. Then, gently place 1 poached egg on the bacon and spoon a few tablespoons of Hollandaise sauce over the top. Repeat for each serving.



Eggs Benedict 2


  1. David says

    I must admit….I want to eat all of this, and I even hate fish; yet, it still looks too tempting!!

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