white plate piled with steak, tomato, greens, and eggs benedict


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.


Steak & Eggs Benedict
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Steak & Eggs Benedict


    Flank Steak & Eggs:
  1. 1 lb Flank Steak
  2. 6 large eggs
  3. 6 Tbsp water
  4. 2 cups Arugula
  5. 3 large tomato slices
  6. 1 Tbsp olive oil
  7. salt and pepper to taste
    Lemon Vinaigrette:
  1. 1/2 cup light olive oil
  2. 2 Tbsp red wine vinegar
  3. 1 Tbsp lemon juice (fresh squeezed)
  4. 1 Tbsp Dijon Mustard
  5. 1 tsp oregano
  6. 1 tsp salt
  7. 1 tsp pepper
    Hollandaise Sauce:
  1. 3 large egg yolks
  2. 1 Tbsp lemon juice
  3. 1/2 cup ghee (melted)
  4. 1/2 tsp Franks Hot Sauce
  5. 1/2 tsp salt
  6. 1/4 tsp cayenne pepper


    Poached Eggs:
  • Preheat oven to 350°F.
  • Prepare a 6 or 12 cup muffin tin by placing 1 Tbsp of water in each cup
  • Crack an egg in the water in each cup
  • Transfer the muffin tin to the oven to bake for 11 to 15 minutes. (11 for runny, 15 for firm)
  • Once cooked, remove the muffin tin from the oven.
  • Scoop each poached egg out of the cups with a spoon and carefully transfer to a plate.
    Flank Steak:
  • Heat a skillet on medium heat along with 1 Tbsp of coconut oil
  • Season the steak with salt and pepper and add to the skillet
  • Cook 8 minutes on each side for medium (cook longer for more doneness)
  • Remove from the skillet and slice into thin strips
    Hollandaise Sauce:
  • In a mason jar, add 3 egg yolks, lemon juice, salt, hot sauce and cayenne pepper
  • Heat ½ cup ghee over low heat
  • Add a little bit of the melted ghee to the mason jar and use an immersion blender on high speed to start blending together.
  • Slowly pour the rest of the melted ghee in the jar as you are blending.
  • Note: If you do not have an immersion blender, do all of the steps with a blender.
    Lemon Vinaigrette:
  • Add all ingredients to a blender and blend until creamy
  • Toss in the fresh arugula
    Build your plate:
  • Place sliced tomato on plate then top with the dressed arugula, sliced steak, 2 poached eggs, then cover with hollandaise sauce and enjoy