This Paleo and SCD-friendly version of eggs benedict is a tasty and nutritious take on the traditional dish. It uses sugar-free bacon in place of the English muffin and makes a grain-free, gluten-free, sugar-free, and low-carb breakfast or brunch option.
Ingredients: 4 large eggs. 4 slices of sugar-free bacon. 2 ripe avocados. 2 tablespoons of ghee or coconut oil. 1 tablespoon of lemon juice. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Preheat your oven to 400F 200C. Place the bacon slices on a baking sheet and bake for 10-12 minutes, or until crispy. Remove from the oven and set aside. While the bacon is baking, cut the avocados in half, remove the pits, and scoop out the flesh into a bowl. Add the lemon juice, ghee or coconut oil, and a pinch of salt and pepper to the bowl with the avocado flesh. Mash everything together until you have a smooth guacamole-like consistency. In a large saucepan, fill with water until it's about 2-3 inches deep and bring to a simmer. Add a splash of vinegar if desired. Carefully crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, making sure they don't touch. Poach the eggs for about 3-4 minutes for a runny yolk, or longer if you prefer them more cooked. While the eggs are poaching, toast the bacon slices briefly in a skillet to warm them up. To assemble, place a spoonful of the mashed avocado mixture on each plate, top with a slice of bacon, and then carefully place a poached egg on top of the bacon. Season with additional salt and pepper if desired, and garnish with fresh parsley. Serve immediately and enjoy your Paleo SCD Eggs Benedict!
Prep Time: 15 minutes
Cook Time: 15 minutes
Sandee
