paleo / whole30

Paleo Eggs Benedict by Kalejunkie



Roasted Sweet Potatoes:
2 sweet potatoes
olive oil spray
primal palate garlic and herb seasoning

THE Hollandaise Sauce:
3 egg yolks
1/4 cup + 1 tb melted ghee
1 tsp lemon juice
3 tsp Bonafide Provisions beef or chicken bone broth
salt to taste
optional: 1 tb wildbrine spicy kimchi siracha or a few drops siracha sauce

additional ingredients:
2 slices nitrate-free, sugar free bacon
1 poached egg
organic spinach

HOLLA!!!!! It's January, which means that it's the season for resolutions and hopefully NOT dieting. If you know me, you know I'm totally against conventional diets, because they mostly involve deprivation, and when something is "off limits" to me, I rebel and want more. Or I reach my goals and then revert back to old ways. I digress. I will say, however, that every so often, it's a very beneficial thing to give your body a reset through an elimination program of sort. That's where the Whole30 fits in. I've already successfully completed two rounds of Whole30.

This January, instead of participating in a third round, I decided to participate to do the 21-day Clean Program, created by one of my favorite functional medicine doctors, Dr. Alejandro Junger. In the coming days, you'll hear me ramble on about my experience on the program, but until then, I'm going to share one absolutely amazing Whole30-compliant recipe with you guys...PALEO EGGS BENEDICT WITH THE BEST DAMN HOLLANDAISE SAUCE YOU HAVE EVER HAD. End of story. 

Basically you layer seasoned roasted sweet potatoes, with spinach, tomato, bacon, another slice of sweet potato, spinach, tomato, bacon, and top it off with a poached egg and pour that delicious hollandaise sauce on top. BOOM, there it is!

Here's how.



Preheat your oven to 425 degrees. 
Line a baking sheet with parchment paper.
Scrub and wash your sweet potatoes.
Slice them into 1/4 to 1/2 inch thick slices.
Line them on baking sheet.
Spray both sides generously with olive oil spray and season with Primal Palate garlic and herb seasoning (or seasonings of choice). Bake for 35 minutes, flipping at the halfway point.
Meanwhile make your hollandaise sauce, by adding the egg yolks, lemon juice, and bone broth to the blender, and blending for approximately 1 min.
Slowly add in the melted ghee, and keep blending until sauce thickens, about two minutes. Let rest.
Next make your bacon and poached egg.
Once all that is done, it's time to start it's time to start making your stacks.
The first layer is roasted sweet potato, followed by spinach, tomato, and bacon.
Add another layer and then top with the poached egg and pour the hollandaise sauce on top.
Get ready to be transported to heaven. I don't lie.