This Paleo Eggs Benedict Will Make You Want to Stay in for Brunch Every Weekend

If brunch is the highlight of Sundays, the lowlight is the lethargic feeling you get after scarfing down a plate of heavy food. And while we're all for afternoon naps, sometimes sluggishness just doesn't jive with your productivity goals for the day.

The solution? Healthify your favorite dish, of course, starting with the queen of brunch: eggs Benedict. Give this café classic a paleo makeover with this simple recipe, using sweet potato toast for the base and a lighter hollandaise sauce to (generously) drizzle on top.

The most important part of this whole DIY brunch sitch (besides the fact it helps you avoid waiting in a line that stretches down the block) is choosing the right eggs to star in your masterpiece. That's why we teamed up with Pete and Gerry's Organic Eggs—whose mission is to bring high-quality organic eggs from small family farms to homes across the country. Because organic does taste better.

Jesse Laflamme, chief executive farmer at Pete and Gerry's says to look for four things when shopping the egg aisle: the USDA Organic seal, the Certified Humane Free Range seal, rich golden yolks, and thick shells. If your carton checks those boxes, you're set to start cooking a next-level healthy brunch.

Watch the video for a step-by-step recipe for making eggs Benedict at home in your PJs.

Paleo Eggs Benedict

Prep Time

30 minutes
Cook Time

30 minutes
Servings

2 people
Dietary

Ingredients

Sweet potato toast

1 large sweet potato

Hollandaise Sauce

Sponsored
4 Pete and Gerry's Organic Egg yolks
1 Tbsp lemon juice
1/2 cup grass-fed butter
1 pinch cayenne pepper
1 pinch salt

Eggs benedict

4 slices Canadian bacon
4 slices sweet potato toast
Sponsored
4 poached Pete and Gerry's Organic Eggs
1 cup hollandaise sauce
avocado (optional)
fresh chives to garnish

Instructions

Sweet potato toast

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Slice the ends of the sweet potato off, then cut it lengthwise into 1/2-inch thick slices. Arrange the slices in a single layer on the baking sheet.
Bake until the slices are tender and easily pierced with a fork, about 20 minutes.

Hollandaise sauce

Vigorously whisk the Pete and Gerry’s Organic Egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
Remove from heat, whisk in cayenne and salt.
Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Eggs Benedict

Heat pan over medium-high heat. Lightly brown the Canadian bacon on both sides, about 2-4 minutes.
To assemble the eggs benedict, top the sweet potato toast with Canadian bacon, optional avocado, and poached egg. Drizzle hollandaise sauce over top, and garnish with chives.