WHOLE30 EGGS BENEDICT😍

A decadent brunch at home that looks like a guilty pleasure but is actually whole30 approved? Yes please!😍

Makes 3 servings.

Ingredients:

For the Eggs Benedict:

• 6 eggs

• 3 cups butternut squash or sweet potato spirals (I like the ones from Trader Joe’s)

• 4-8 slices sugar-free canadian bacon (Costco has Whole 30 compliant canadian bacon)

• 1 tbsp tapioca starch (or sub for arrowroot or cornstarch if not on Whole 30)

• 1 chopped green onion

• 1 tsp garlic powder

• 1 cup spinach (optional) 

• 1 tbsp white vinegar

• Salt

• Paprika

For the Whole 30 Hollandaise:

• 1 egg yolk

• ½ cup ghee*

• 1 tbsp lemon juice

• 1 tsp compliant dijon mustard

• 1-2 tsps compliant hot sauce

• Pinch of salt

Directions:

For the Whole 30 Hollandaise (Immersion Blender Method**):

• Heat up ghee in a saucepan until fully melted and warm (or microwave for 30 seconds to a minute) 

• In a wide mouth jar, add your egg yolk, lemon juice, dijon mustard, hot sauce, and salt.

• Place your immersion blender directly over the yolk and turn on the motor.

• Slowly stream in the melted ghee, slowly raising the blender as the mixture starts to thicken. If you don’t see it emulsifying, stop streaming in the ghee and continue blending the mixture you have for about 10 seconds before resuming the streaming process.

• Continue pouring in the ghee and blend, raising the blender up and down until the mixture is nice and thick. Set aside.

For the Poached Eggs:

• Get a pot of salted water up to a simmer. It shouldn’t be quite to a boil but you should still see bubbles.

• Add in the vinegar (this helps stabilize the whites).

• Crack 4 eggs into individual bowls.

•  Create a vortex in the water by taking a fork or spoon and swirling the water in the pot in a clockwise motion, until you see kind of like a circle open up in the middle.

• Add each egg individually, gently swirling the water around to keep the whites intact. Cook until the white is fully set, about 3-5 minutes. Remove and place on a paper towel lined plate and repeat with the rest of the eggs.

For the Eggs Benedict:

• Add the spirals to a large bowl and cut into slightly shorter strands. 

• Add 2 eggs, chopped scallions, starch, garlic powder, and salt and stir to combine.

• Get a nonstick skillet to medium high heat and spray with avocado oil spray or drizzle in a little olive oil. With a fork, add in about 4 patties (each patty should be about ¼ cup)

• Cook for 2-3 minutes per side or until nice and browned. Remove from pan.

• In the same pan, add in the slices of canadian bacon, cooking 2-3 minutes per side until brown.

• Remove from pan and add in the spinach with a pinch of salt and garlic powder. Cook until just wilted.

• To assemble: add the squash latkes to a plate, add the candadian bacon, spinach, and poached egg and top with the hollandaise and a little paprika and enjoy!

**Notes for the Hollandaise:

• Yes, you can use a regular blender, just add all ingredients except for the melted ghee and slowly stream it in with the motor running.

• You can use regular butter as well, but it won’t be Whole 30 approved.

• You can turn this into a bernaise by adding tarragon and white wine vinegar.