Grain-Free Eggs Benedict with 2-Minute Hollandaise
Updated: Mar 30, 2019
Eggs benedict is a beautiful thing - the combination of creamy, rich hollandaise, runny egg yolk, and salty bacon all soaked up by an English Muffin is a kind of perfection.
I wanted to create a recipe that gave the satisfaction of a benedict without gluten or grains, and with a California twist. So I went for an easy latke-inspired potato base; I also added a layer of avocado, some fresh basil, and subbed prosciutto for bacon.
The result was this completely delicious, gorgeous, ridiculously easy breakfast that made my Sunday extra special.
Suitable for: Paleo, Primal, Whole30. May be suitable for keto/lchf depending on how many carbs you're willing to spend on the potatoes.
350g white potatoes
1 tbsp olive oil
2 tsp fresh lemon juice
115g unsalted butter
Salt, pepper, and cayenne to taste
4 slices prosciutto
1 avocado, sliced into 4 rounds
4 large basil leaves/8 small ones
Grate 350 grams of white potatoes into a double layer of paper towels. Squeeze out any excess water you can, and pop your potatoes into a bowl.
Add in one egg white (save the yolk for the hollandaise!) and season well with salt and pepper. Heat a frying pan over medium heat and add a tablespoon of olive oil.
Form your potato mixture into 4 equal parts, shape them into rounds, and pop them into the oil.
Once the edges are crispy, turn them over and get the other size golden as well. Then turn down the heat a little and keep cooking them another 7-10 minutes until the middle is cooked through, flipping them over every couple of minutes.
When you’re almost ready to plate up, take your rostis out of the pan and let them drain for a minute on a folded paper towel.
Take your leftover egg yolk and add to a mason jar or smoothie blender cup just wide enough for your immersion blender to fit into, not too wide.
Add a teaspoon of water and two teaspoons of fresh lemon juice to your yolk.
Melt 115g unsalted butter in a saucepan over low-medium heat until just melted.
Put the immersion blender on top of the egg yolk and blend at high speed.
Without stopping the immersion blender, drizzle in the melted butter slowly and watch the magic emulsification happen.
Season with salt and cayenne to taste.
The key here is to strain your eggs through a fine mesh sieve before adding them to the water to reduce stringiness.
Fill a saucepan with 4-ish inches of water; salt liberally and bring to a gentle simmer - NOT a rolling boil.
Take your first egg and crack it into a fine mesh sieve, over the sink/trash can. Let the thinner bits of the white filter through the sieve. When not much more is coming off, transfer your egg to a small cup/glass.
Swirl your simmering water a few times, then plop your strained egg into the center - the movement of the water will also encourage your egg to stay round and contained.
Repeat this process with additional eggs, I don’t recommend doing more than 2 at a time.
Cook the eggs 2-3 minutes with the water barely simmering until you can see that the white has solidified and the yolk is beginning to firm up. Transfer onto a paper towel
Building your Benedict
Improvise with what you’ve got!
I started at the bottom with the potato rosti, then added a slice of prosciutto, a ring of avocado, and some fresh basil.
Top with your poached eggs with a generous spoonful of hollandaise, and a sprinkling of cayenne.