Smoked Salmon Eggs Benedict Whole30 & Paleo

Eggs Benedict is and pretty much always has been my favorite thing for brunch. At restaurants I order it over greens or veggies (instead of english muffins) and try not think about what may or may not be in the sauce. Making it at home usually meant the same but with a low quality sauce packet because I cant be bothered to fuss with the clean versions that use a blender.... but I have finally nailed a clean “hollandaise"  like sauce without the fuss and mess of a blender!!!

I’m so happy I could cry. It’s so simple and tastes sooo close to a hollandaise or bĂ©arnaise it’s hard to believe.

Sweet potato “English muffins” are at the base of this, layered with tomato, smoked salmon, red onion, poached eggs, and topped with my creamy “hollandaise”, green onions and capers!

Ingredients for ~3 people:
  • 1-2 Sweet potatoes
  • 6 Eggs
  • 1 package compliant Smoked Salmon (check for sugar)
  • 1-2 Tomatoes
  • Green onion (thinly sliced)
  • 1/4 Red onion (thinly sliced)
  • Capers  
  • 4 Tbsp primal kitchen avocado oil mayo
  • 1 Tbsp lemon juice
  • Tarragon
  • Turmeric
  • Pepper
  • Red pepper flakes
Steps:

  1. Preheat the oven to 400f 
  2. Slice sweet potato into 1/2 inch thick disks (to act as your English muffin replacement) 
  3. Bake sweet potatoes for about 15min so they are able to be pierced with a fork but are not mushy.
  4. Mix mayo, lemon and add a few shakes of the following till you get it to your preferred taste. Tarragon, turmeric, black pepper 
  5. Poach eggs (I recommend watching a few YouTube videos if it’s your 1st time- or just pan fry a couple eggs over easy- no judgement) 
  6. Layer your Eggs Benedict to your liking! Mine are as follows: sweet potato, tomato, smoked salmon, red onion, egg, sauce, green onions & capers!!!

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