eggs benedict fit for a paleo

I love eggs. Anyone who sees me eat, claims they’ve never seen anyone eat so many eggs. No they are not exaggerating. And yes I feel it is okay. I am a paleo eater for one, and two I don’t believe in the bad rep eggs have gotten over the years. I enjoy them, they are very nutritious (hello protein!) and are filling. You’ve got to pick your battles right? I’ll give up grains, but I won’t give up eggs!

Anywho, thank god for me E loves eggs too. I’m not sure if our relationship would have lastest this long had he not been an egg eater. The very thought of dating an egg hater just made me cringe. That said, however, all things egg doesn’t necessarily mean all things healthy. E loves Eggs Benedict… me not so much. And I don’t exactly love him indulging in it all the time. That sh!t ain’t good for you!

So, upon E’s request I made a batch of my non-paleo, I know! Shame on me… Whole Wheat English Muffins last night, and it sparked the idea to treat E to Eggs Benedict! But I wasn’t about to separate a thousand and ten eggs (traditional Hollandaise sauce = a million egg yolks), or serve E a pound of butter… so off experimenting I went!

On a side note, check out these bad boys! Probably the best batch I’ve made yet! I was able to get 16 muffins out of the dough!

Now on to the good stuff right? Allow me to introduce you to the “perfect portion” of Hollandaise sauce. There were no left overs to deal with, no jars to dirty. It was just enough to cover those two cute like poached eggs!

The colour looked right. That was a bonus, and E said it tasted great! Wahoo! for me. He was none the wiser, and I was that much happier. Another successful paleo overhaul!


  • 1 egg yolk (seperated from the white)
  • 1/8 cup of coconut oil, melted
  •  1 1/4  t. lemon juice
  • pinch of sea salt & pepper


Whisk ingredients together over low heat. Allow to remain over heat until thickened to desire consistency. If the sauce gets to thick add water by the tablespoon until the perfect consistency is reached!

It’s not the best picture, but I did well to even get one before E devoured it! Haha!


Whole Wheat English Muffins

Wowsa, it’s beautiful outside today. My car clocked the temperature at 29C. While I know it isn’t that hot and my car is black it’s still a beaut day!

I am in full blown project mode. With the house closing date just around the corner I decided to start to reupholster our ugly furniture! I had originally intended to wait until we moved in, but in hind sight and mid way through the project I am glad I didn’t. It’s way more time consuming than I had originally anticipated. Who would have though a little chair could have so so so many staples. My god, my hands are killing me. My entire hand might as well be a callus. Ew! gross thought. Sorry about that! Any who, I’ll definitely be doing a post on my reupholstering project once it’s said an done.

I’m off to look at fabric tonight with E. Hopefully we find what were looking for- something neutral, durable, stain resistant and reasonably priced. Hello fabric land, here we come!

Anywho, on to the good stuff. But first, I feel like a warning is required. This is not a paleo post, nor is it a paleo recipe. It does contain gluten and it is damn good. I’d like to introduce you to the whole wheat english muffin. Back in my pre paleo days, I made a batch of these a week. E’s been bugging me lately to restock our supply and so I did.

Again, my goal to reduce the packaged food that E and I purchase, paired with the outrageous cost of english muffins fueled my desire to embark on homemade english muffins. And, I am happy to say it was a success!


  • 1 cup milk; warm until just bubbling (I used almond milk)
  • 2 T honey (sugar works too)
  • 2 1/2 t. active dry yeast
  • 1 cup warm water; just barely warm to the touch
  • 1/4 cup butter or coconut oil; melted
  • Approximately 5 cups of whole wheat flour
  • 1 cup of all purpose flour
  • 1 t. sea salt


  1. Combined the warm milk and honey in a bowl. Stir until honey is dissolved. In a separate bowl, dissolve the year in the warm water. Let sit for  approximately ten minutes, or until it appears creamy.
  2. In your mixing bowl, combine the yeast with the honey and milk. Add in the butter/oil and three cups of flour. Attach the dough hook and beat at a low speed until almost smooth. Add flour by the half cup until the dough begins to take shape. The dough will have the right amount of flour when it pulls into a ball and cleans the side of the bowl.
  3. Move the dough to a greased bowl, cover and let rise until doubled in size. It will take approximately an hour.
  4. Sprinkle a work surface with flour and a long sheet of waxed paper with cornmeal. Punch down the dough and move to the floured surface. Cut the dough into twelve pieces. Roll each piece into a ball and place on the waxed paper, leaving a three inch space between the muffins. Slightly flatten each round and sprinkle with cornmeal. Cover with a towel and let rise for 30 minutes.
  5. While waiting for the dough to rise, preheat the oven to 350F. Heat a greased griddle over medium heat. Gently brush excess cornmeal off muffins and place on the griddle. Cook until a deep golden brown, approximately five to seven minutes per side. Once done, place on a baking sheet and bake for 5 minutes or until edges feel firm.
  6. Cool on wire racks, and toast before serving.