This open faced burger eggs benedict takes the famous breakfast to the next level. Served on a grain free english muffin, it’s paleo too!
I’m at the halfway mark of this month long paleo challenge Julie and I are doing and while the first week was pretty easy, things are starting to get more difficult/annoying lately.
I say annoying because when 5pm rolls around and you’re about to walk out the door to workout but want a quick snack to hold you over until dinner and you’re sick of jerky, nuts and dried fruit, that Cliff bar hanging out in the pantry looks realllllly good (and easy) but nooooo, paleo is all like “back off, woman”.
Most of this is my own fault for not prepping as well this past week as I did in the beginning and having better snacks on hand. I also had a plethora of paleoized meals/leftovers the first week including these open faced burger eggs benedict that kept me full a lot longer than the 80 calorie pack of tuna I threw into a salad yesterday for lunch.
I’m sharing this burger eggs benedict recipe over on the Safest Choice Eggs site today where you can read all about how I never ate eggs benedict until I was 27 and then stuffed my face with them every single morning on a week long vacation in Puerto Rico. It was an eggs benedict enlightening and it was 7 days of pure deliciousness.
I kept things in the paleo department by serving these with my 2 minute paleo english muffins but if you aren’t on a mission against grains for 30 days like me right now, use a normal english muffin and save yourself some time.
Oh and PS- that hollandaise sauce? It’s made in the blender so no excuses!
These bacon egg cups are another paleo-friendly breakfast and couldn’t be simpler to make. They’re also excellent for meal-prepping!
Open Faced Burger Eggs Benedict
Ingredients
For the Eggs Benedict:
- 1 Tbsp extra virgin olive oil
- 5 oz baby spinach
- 1 clove garlic, minced
- 1 Tbsp lemon juice
- 1 lb ground beef
- salt to taste
- pepper to taste
- 4 English muffin bottoms
- 4 eggs
- 2 tsp Dijon mustard
For the Hollandaise Sauce:
- 2 egg yolks
- 1 Tbsp lemon juice
- 6 Tbsp melted butter
- dash of cayenne pepper
Instructions
For the Eggs Benedict:
- Heat a large skillet over medium-high heat. Add the olive oil, spinach, garlic, and lemon juice. Cook until wilted. Transfer the spinach to a small dish and set aside.
- Combine beef, salt, and pepper in a bowl. Mix together until incorporated and form into 4 patties.
- Cook burgers in the same skillet used for spinach on medium-high heat for about 4-5 minutes per side until desired doneness. Set the burgers aside.
- Toast the English muffins. (*see note for paleo english muffin option)
For the Hollandaise Sauce:
- Combine egg yolks, lemon juice, butter, and cayenne in a blender. Blend until smooth and well combined. Season to taste with salt and pepper.
- To assemble, place the burger on top of the English muffin. Place the spinach on top of the burger and a poached egg on top of the spinach. Spoon the Hollandaise sauce over top and serve while warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I eat a high (animal) protein diet since weight-loss surgery and this meal has my name all over it! Fantastic.