Paleo Eggs Benedict

Ingredients for Main Dish

8 eggs (4 poached eggs, plus 4 egg yolks to make the sauce)

2 raw sweet potatoes, peeled and diced into ½” cubes

1 red onion

1 garlic clove

4 pre-cooked sausage links, sliced lengthwise

2 avocados

1 cup arugula

Olive oil

Salt and pepper



Ingredients for Hollandaise Sauce

4 egg yolks

1 Tbsp lemon juice

¼ teaspoon salt

1/8 teaspoon cayenne pepper

½ cup ghee (warmed)



1. Preheat oven to 425° F.

2. Poach 4 of the eggs and set aside. If they need to be rewarmed before serving, simply put back in the pan of hot water for a minute or two.

3. Peel the raw sweet potatoes and chop into bite-sized pieces.

4. Cut red onion into small wedges.

5. Mince or press 1 clove of garlic.

6. Split 4 links of pre-cooked sausage lengthwise.

7. Toss the potatoes, onion, garlic, and sausage together with 1-2 Tbsp of olive oil to coat.

8. Spread out on a parchment paper-lined baking sheet and season with salt and pepper. Sprinkle with any other herbs or seasonings of your choice.

9. Place in oven for about 20-30 minutes, or until potatoes are tender.

10. While potato mixture is baking, whisk together egg yolks, lemon juice, salt, and cayenne until slightly thickened.

11. Place mixture in a blender or food processor. Blend while slowly drizzling in the warmed ghee. Taste, and add more seasoning if needed.

12. On each serving plate, slice ¼ avocado off to the side and top with a small amount of arugula.

13. To serve, place sweet potato mixture on a plate. Criss-cross a split sausage link on top. Place poached egg on top of the sausage. Dribble warm hollandaise sauce over everything and sprinkle with fresh chopped chives.

14. Enjoy!


Serves 4

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