“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.”

Yes, I am the girl who goes to be dreaming of what to make for breakfast! It is the most magical meal to me and although breakfast isn’t these fancy eggs Benedict every day, there is nothing better than a breakfast feast to me!  On a recent trip to Portland last month, I developed a love for eggs Benedict and arrived home wanting to add Hollandaise sauce to everything imaginable!  Eggs Benedict is something I always want to order on the menu and always get funny looks from the waiter when I ask for it without the toast.  Although they may laugh and then make it for me served on potatoes or a bed of spinach, I have learned that restaurants are always so accommodating—just learn to be your own advocate and don’t shy away from the way you know you need to eat when you are outside the comfort zone of your own home.

I believe I had beginners luck putting together this dreamy eggs Benedict—maybe thats just the magic of breakfast plates…but no matter what, the combination of flavors and textures of this grain free and Paleo eggs Benedict is simply amazing! Using my grain free fluffy, white rolls as the base takes the place of traditional english muffins.  I made the hollandaise sauce slightly on the tangy side to compliment the salty, crispy bacon but it is so buttery and creamy! Make sure to check out the recipe for my Lemon Hollandaise Sauce to hear me talk about my obsession with butter and wanting to eat this sauce by the spoonful!

If you don’t have time or the ingredients to make the rolls, just serve this on a bed of sautéed spinach and I promise it will taste just as amazing, ok but really the rolls make it even more amazing!

Christmas is my absolute favorite season so I wanted to recreate one of my favorite breakfast treats made using grain and gluten free ingredients.  This would make a fabulous Christmas morning breakfast or any morning cozied up with hot cups of coffee and Christmas tunes in the background.  Don’t forget to tag your creations on Instagram so I can see your festive breakfast or baking adventures! Enjoy!

Crispy Bacon Eggs Benedict

Ingredients

• 1 recipe Lemon Hollandaise Sauce
• 8 Grain Free Fluffy, White Rolls
• 8 slices Canadian bacon (I get mine from US Wellness Meats)
• 2 cups spinach
• 8 poached eggs (1 tsp salt + 2 tsp white vinegar for poaching)
• 1/4 cup micro greens
• 1 tsp olive oil

Directions

• First prepare the lemon hollandaise sauce and grain free fluffy, white rolls.
• Warm a skillet to medium heat.  Begin to simmer a pot of water to poach the eggs.  Add salt and vinegar to the pot of simmering water.
• Drizzle the oil into the skillet and place the Canadian bacon throughout the pan.  Cook for about 2 minutes per side or until slightly crispy, rotate and continue to cook on the other side for 2 minutes or until crispy.
• Crack each egg into a small bowl or ramekin then carefully drop them into the simmering water. Cook the eggs for 1-2 minutes until the whites are cooked and the yolks are soft, then carefully remove with a slotted spoon. (You can also use this handy egg poacher that fits on the side of your pan).
• Slice the rolls in half and toast in the toaster oven until warm and slightly crispy.  Layer with a few leaves of spinach and slice of crispy Canadian bacon.
• Top with a poached eggs and generously drizzle of lemon hollandaise sauce. Garnish with micro greens.
• Plate and enjoy!

This & That

• Save your extra two yolks from the grain free fluffy, white rolls to make the Hollandaise sauce.
• I like to prepare my rolls and sauce the night before for a simple breakfast preparation or just have each person make a component of the eggs Benedict to share the tasks!