Start Your Day Smart with Paleo Eggs Benedict Breakfast!

Breakfast is the most important meal of the day, so be sure to start it off the right way! Here’s a quick and easy recipe for a delicious eggs benedict from the guys at Paleo Leap!

Ingredients

• 8 slices Canadian bacon
• 8 large eggs
• 4 cups arugula
• 1 red bell pepper, thinly sliced
• 1 cup of hollandaise sauce (optional)
• Sea salt and freshly ground black pepper to taste

Simple Vinaigrette (optional)

• ¼ cup extra-virgin olive oil;
• 1 tbsp. white wine vinegar;
• 1 tsp. lemon juice;
• Salt and pepper to taste

Preparation

1. Preheat your oven to 350 F.
2. Make one cut into each slice of ham from the center to the side.
3. Use each slice of ham to line a muffin cup like a cupcake wrapper, curling it in a circle around the edge of the cup (see photo above).
4. Break an egg into each cup.
5. Season to taste with sea salt and black pepper.
6. Place the egg and ham cups in the oven, and cook for 15 minutes.
7. While the eggs are cooking, on medium-high heat, cook the red pepper until soft and crunchy using some Paleo cooking fat, about 2-3 minutes.
8. In a small bowl, combine all the ingredients for the vinaigrette. Whisk well, and season with sea salt and black pepper to taste.
9. Mix the vinaigrette into the arugula and add the cooked red bell pepper.
10. Once the eggs are cooked, divide the salad equally among the plates (about 1 cup per serving), then place two egg and ham cups on top of each plate.
11. Add some hollandaise sauce to top the egg and ham cups and serve.