- 1 large green plantain
- 1 egg
- 1 tsp dry active yeast
- 1 Tbsp avocado oil
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 egg yolks
- 1 Tbsp freshly-squeezed lemon juice
- 4 Tbsp of lard (1 Tbsp cold + 3 Tbsp melted; can substitute ghee or butter)
- 4 eggs
- 4 slices Canadian bacon
- 2 English muffins, halved
- 1 batch Hollandaise sauce
- Preheat oven to 425 F. Line a baking sheet with parchment paper, and place four lightly greased English muffin rings on the paper.
- Peel and roughly chop the plantain and add it to a blender along with the egg, yeast, avocado oil and salt. Blend on high until pureed and smooth.
- Allow the batter to rise in a warm location for about 45 minutes in a large bowl.
- Add baking soda to the batter and whisk just to combine. Spoon evenly divided batter into English muffin rings. Bake for 12 minutes, or until browned, then allow to cool for a few minutes before serving. Dairy-Free Hollandaise Sauce:
- Whisk together egg yolk, lemon juice, and 1 Tbsp of cold lard in a small saucepan.
- Place the saucepan on the stove on low heat, stirring constantly for 1-2 minutes until the lard begins to melt and the mixture begins to thin out.
- Very slowly, dribble the melted lard into the egg mixture. Adding 3 Tbsp should take about 1-2 minutes.
- Remove from heat and continue to stir for a few additional minutes. Serve immediately. Eggs Benedict:
- Gently grease a poaching insert with lard or oil and crack eggs into the wells of the insert. Bring water to a boil and add the insert. Cover and cook for 6 minutes.
- In the meantime, heat a skillet on medium heat, and warm each slice of Canadian bacon for about 1-2 minutes on each side. Split the English muffins in half vertically and toast them in a toaster until lightly browned.
- To assemble: Place a toasted English muffin half on a plate with the crust facing down. Layer one slice of Canadian bacon, add a poached egg, and then spoon Hollandaise sauce on top. Serve immediately.
Source: The Paleo Mom
Photo credit: Fifikins on Flickr