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Eggs Benedict

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Eggs Benedict

Phase 3 Serves 4 | Prep time: 40 minutes | Total time: 1 hour


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 Tbls lemon juice

    • 3 Tbls coconut oil, heated to about 95 degrees

    • 1/2 tsp sea salt

  • 1/8 tsp 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


Holandaise Sauce:

    1. Fill a blender with boiling water and cover with the lid. Let sit for 10 minutes.

    1. Thoroughly dry the blender jar, then blend the egg yolks and lemon juice on low speed in the hot container.

    1. Slowly pour in the hot coconut oil and combine. Season with salt and paprika.

  1. Serve immediately over eggs Benedict.

Egg Benedict:

Stack ingredients and top with hollandaise sauce!