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Whole 30 Eggs Benedict with Easy Blender Hollandaise Sauce!

An alternative to traditional Eggs Benedict, this version is Paleo and Whole 30 compliant!

Course Breakfast
Cuisine American
Keyword easy breakfast recipe, Paleo recipes, Whole30 recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Author Linda Spiker



  • 1 medium sweet potato (about 2 cups gated) peeled and grated
  • 1 teaspoon sea salt
  • generous turns of freshly ground black pepper
  • 1 large egg whisked
  • 2 Tablespoons chives chopped and divided
  • Olive oil or ghee for pan

Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • A little pinch of red pepper flakes
  • pinch sea salt
  • 1/2 teaspoon dijon mustard
  • 1/2 cup melted ghee (if not living W30 you can use grass fed butter)


  • 2-4 large eggs (poached, see instructions)
  • 1 tablespoon white vinegar
  • Avocado (optional) optional
  • Canadian Bacon or traditional bacon (optional) optional


Make Fritters and Poach Eggs:

  1. Preheat oven to 200 degrees.

    Line a colander with two paper towels. Peel and grate potato, sprinkle with salt and toss pour into colander and allow to sit for 10 minutes

  2. While potatoes rest, in a medium bowl whisk together egg, pepper and half the chives. After potatoes have rested for 10 minutes use paper towels to ring out any excess water and then pour potatoes into bowl with egg mixture, stir until very well combined

  3. Set an oven safe pan on the cooktop on med-high heat for two minutes

  4. While pan heats, place a small pot filled with three inches of water and 1 tablespoon white vinegar on high heat and bring to a boil
  5. Add olive oil or ghee to heated pan, use enough to coat pan well

  6. When pan and oil are hot but not smoking, use a large spoon to gently place potatoes in pan (about 1/4 cup per fritter) Use the back of the spoon to spread potatoes into a circle

  7. Cook for 4-5 minutes until first side is golden, gently turn, lowering heat if necessary. When all fritters are done, place pan in oven to keep fritters warm while you make eggs and sauce

Poach eggs and make hollandaise sauce:

  1. I recommend watching the video linked above for a quick egg poaching tutorial. Work in batches poaching two eggs at a time.

  2. Crack two eggs into a small dish

  3. When water in pot is boiling, use one hand to hold the egg dish and use a spoon in the other hand to stir water quickly, forming a 'vortex'. While water is vigorously spinning drop eggs gently right into the center of the vortex

  4. Cook eggs 2 1/2 -5 minutes: 2 1/2  minutes makes for a runny yolk, five minutes cooks them all the way through. I recommend runny of course

While eggs cook, make sauce:

Make Sauce:

  1. Melt ghee (or butter) in a small pan until very warm but not simmering and set aside

  2. To blender add yolks, lemon juice, dijon and spices

  3. Whirl for 30 seconds, then slowly drizzle in melted ghee (or butter) and blend for 30-60 more seconds. It should thicken immediately

  4. When eggs are done to your liking use a slotted spoon or fish spatula to remove them from water and set on a paper towel.

  5. Top fritters with avocado slices, Canadian bacon or both, add eggs
  6. Pour Hollandaise sauce over eggs

  7. Sprinkle with remaining chives, sea salt and pepper.
  8. Serve!