Want to see what I put on my meat? Check out my Instagram.
I know, I know, paleo eggs benedict with butter… if you want to call it primal eggs benedict, go ahead. Not a big deal! Hollandaise just isn’t hollandaise without butter, sorry. If you’re sensitive to dairy, then this recipe most likely isn’t going to be the best for you.
If you’re not sensitive to dairy, don’t worry about using butter. There will be upcoming posts on why people need to stop looking through a cavemen’s lens and more through your cells. Until then, don’t fret if you already know you don’t react to dairy products.
Clearly, english muffins are not a great health choice, so we took those out. What do you think we replaced them with? A grilled, grass-fed T-bone steak, of course. How about that for healthy eggs benedict? You can use whatever type of meat you’d like, really.
Poaching eggs is never that fun, but we have some tips and tricks that can help get the job done.
- 3 pastured egg yolks
- 4 tablespoons kerrygold or grass-fed butter
- juice of 1/4 lemon
- pinch of salt, pepper and cayenne
- 1 slab meat of choice (choose wisely)
- 2 pastured eggs
- 1 teaspoon apple cider vinegar
- Blend lemon juice and egg yolks for 20-30 seconds in a blender.
- Melt butter very slowly in a small pan. Add slowly to the blender on low speed. Continue for 30-40 seconds or until the hollandaise sauce thickens.
- Use a pan of water (easier to manage than a pot) and fill it about 3-4" full of water. Add the apple cider vinegar here which will help the eggs congeal a little more. Bring water to a boil. Crack the egg and SLOWLY open the shell and have the egg sort of slide into the water. Use a non-slotted spoon to push the egg together and help it congeal a little more. Wait 3-4 minutes or until the egg is cooked. Carefully spoon out without breaking yolk.
- Serve over whatever type of meat you'd like. Bam! T-bone eggs benedict.
by Anthony Gustin