Eggs Benedict
Phase 3 is exciting, delectable, and powerful—the phase where we Unleash the full power of a stoked metabolism and where we focus on what I like to call the "thermogenic three": hormones, heart, and heat. These three are responsible for cranking up the metabolic heat in the body and really boosting the burn. Crank up that heat with this incredible, healthy, eggs benedict!
Phase 3 | Serves 4
Prep time: 40 minutes | Total time: 1 hour
Ingredients
The sauce can be made ahead and refrigerated; reheat slowly on low heat, stirring constantly. This sauce is also great as a dipping sauce for veggies.
Dairy-free Hollandaise Sauce:
2 medium egg yolks
1 tablespoon lemon juice
3 tablespoons coconut oil, heated to about 95 degrees
1/2 teaspoon sea salt
1/8 teaspoon paprika
Eggs Benedict:
2 sprouted grain or brown rice English muffins, halved and toasted
4 slices cooked turkey bacon
4 cups baby spinach, steamed
4 poached eggs
Directions
Holandaise Sauce:
- Fill a blender with boiling water and cover with the lid. Let sit for 10 minutes.
- Thoroughly dry the blender jar, then blend the egg yolks and lemon juice on low speed in the hot container.
- Slowly pour in the hot coconut oil and combine. Season with salt and paprika.
- Serve immediately over eggs Benedict.
Egg Benedict:
Stack ingredients and top with hollandaise sauce!
Phase 3 is exciting, delectable, and powerful—the phase where we Unleash the full power of a stoked metabolism and where we focus on what I like to call the "thermogenic three": hormones, heart, and heat. These three are responsible for cranking up the metabolic heat in the body and really boosting the burn. Crank up that heat with this incredible, healthy, eggs benedict!
Phase 3 | Serves 4
Prep time: 40 minutes | Total time: 1 hour
Ingredients
The sauce can be made ahead and refrigerated; reheat slowly on low heat, stirring constantly. This sauce is also great as a dipping sauce for veggies.
Dairy-free Hollandaise Sauce:
2 medium egg yolks
1 tablespoon lemon juice
3 tablespoons coconut oil, heated to about 95 degrees
1/2 teaspoon sea salt
1/8 teaspoon paprika
2 sprouted grain or brown rice English muffins, halved and toasted
4 slices cooked turkey bacon
4 cups baby spinach, steamed
4 poached eggs
Directions
Holandaise Sauce:- Fill a blender with boiling water and cover with the lid. Let sit for 10 minutes.
- Thoroughly dry the blender jar, then blend the egg yolks and lemon juice on low speed in the hot container.
- Slowly pour in the hot coconut oil and combine. Season with salt and paprika.
- Serve immediately over eggs Benedict.
Egg Benedict:
Stack ingredients and top with hollandaise sauce!
