- 3 egg yolks
- 7 ounces butter
- 1 Tablespoon lemon juice
- dash salt
- dash pepper
- dash cayenne
- 4 eggs poached
- 4 slices Canadian bacon cooked (or sliced ham)
- 4 halves Low Carb English Muffins toasted
Paleo English Muffin in a Minute
- 1 1/2 teaspoons coconut oil softened if hard
- 1 1/2 tablespoons almond butter
- 1 egg at room temperature
- 1 tablespoon coconut flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Stir together coconut oil, almond butter, and egg until well combined.
Stir in coconut flour, baking powder and salt.
Microwave on HIGH for 1 minute to 1 min 30 seconds.
Remove the muffin from the cup and slice in half.
Prepare Hollandaise Sauce
Place egg yolks in a blender or food processor.
Melt the butter in the microwave until bubbling.
With the blender or food processor running, gradually add the hot butter in a steady stream to the egg yolks until the sauce is thick and creamy. Add the lemon juice. If the sauce is too thick, add a little warm water. Season to taste with salt, pepper, and cayenne. Remove from blender or food processor and keep warm.
Assemble Eggs Benedict
Poach Eggs: Place 2-3 inches of water in a deep skillet or saucepan with a dash of salt. Bring water to a boil then reduce heat to just under boil. Carefully break eggs into hot water and cook until whites are firm. Remove with slotted spoon.
Place slices of toasted low carb English muffins (or tomato slices) on plates. Top each with a slice of Canadian bacon (or ham). Place poached eggs on top and pour Hollandaise sauce over eggs. Sprinkle with paprika if desired.