Ok, confession time. Eggs benedict is one of our absolute favorite breakfast/brunch dishes. Decadence is the word that comes to mind. It’s not called the king of breakfasts for no reason. With soft poached eggs atop fresh veggies, salty ham, and crusty bread then doused in buttery rich hollandaise sauce, it continues to please the masses. To think you can adapt this meal to be Paleo/Whole 30 compliant makes our hearts skip a beat.
Thanks to Mac McCrary of Healthy Little Peach for providing this steak and egg version of the dish; it’s not to be missed. We recently interviewed her about her lifelong struggle with her weight and desire for improved health. She was completely authentic about her journey and how she landed on the paleo lifestyle which ultimately led to an 80-pound weight loss and drastically improved life. Mac is an inspiration to us and if you’re looking for Whole30/Paleo recipes and meal plans, her blog is for you.
One of the best things about Mac’s recipe below is that she’s figured out how to use muffin tins to poach eggs in the oven. This is great news for anyone intimidated by the whole egg poaching situation. You know what I’m talking about; vinegar vs lemon juice, proper swirling techniques, how much of a simmer is needed, which utensil or cup is preferred for dropping the eggs into the water, the importance of quality and freshness of eggs etc. Who has time for that? Give Mac’s method a try, you’ll love it.
Another fantastic thing about eggs Benedict is the versatility of the recipe. This particular one is Keto, Paleo, and Whole 30 friendly. Additionally, Mac has intuitively added a beautifully prepared pile of peppery arugula, dressed in a simple and bright lemon vinaigrette. Paired with the crusty charred flank steak, these flavors truly play off one another and will have you coming back for more. If you’re looking for a way to impress your family and friends, this is a fantastic recipe to keep on hand. To read the details of Mac’s full post, check out her site here and get cooking.