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    Home » Recipes » Paleo Recipes

    Eggs Benedict And Ham Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Arugula, also called the rocket, is a sadly underappreciated green leafy vegetable that’s much more nutritious than the standard lettuce and delivers a flavor totally different from spinach.

    Arugula has a sharper, spicier taste, and the contrast with the richness of ham and eggs brings out the sophisticated side of this recipe. The arugula is delicious on its own, but you can also add a simple vinaigrette if you like (the recipe is included below).

    Eggs Benedict and Ham

    As well as the optional vinaigrette, this recipe uses the homemade hollandaise sauce included in the Paleo recipe book for extra flavor. This dressing is also optional if you don’t have time to make it – the arugula salad with the ham and eggs is just as good without it.

    The ham in this recipe might raise a few eyebrows – isn’t ham usually cured with sugar?

    It is, but it’s possible to get high-quality ham that isn’t full of added sugars and unsavory additives; just make sure to read the labels carefully or ask the butcher what’s in the product. Don’t let the fear of cheap lunch meats prevent you from enjoying a tasty breakfast.

    Note that to bake the ham and egg cups, you’ll need a muffin pan (finally, a chance for your old baking equipment to be useful again!).

    If you don’t have one, you can also make DIY molds out of aluminum foil; the sides won’t be as smooth, but the taste is the same.

    Eggs Benedict and Ham Recipe

    Serves: 4 Prep: 15 min Cook: 18 min

    Ingredients

    • 8 thin slices of ham;
    • 8 large eggs;
    • 4 cups of fresh arugula;
    • 1 red bell pepper, thinly sliced;
    • 1 cup of hollandaise sauce; (optional)
    • Sea salt and freshly ground black pepper to taste;

    Ingredients for the simple vinaigrette (optional)

    • ¼ cup extra-virgin olive oil;
    • 1 tbsp. white wine vinegar;
    • 1 tsp. lemon juice;
    • Sea salt and freshly ground black pepper;
    Eggs Benedict and Ham Recipe Preparation

    Preparation

    1. Preheat your oven to 350 F.
    2. Make one cut into each slice of ham from the center to the side.
    3. Use each slice of ham to line a muffin cup like a cupcake wrapper, curling it in a circle around the edge of the cup (see photo above).
    4. Break an egg into each cup.
    5. Season to taste with sea salt and black pepper.
    6. Place the egg and ham cups in the oven, and cook for 15 minutes.
    7. While the eggs are cooking, on medium-high heat, cook the red pepper until soft and crunchy using some Paleo cooking fat, about 2-3 minutes.
    8. In a small bowl, combine all the ingredients for the vinaigrette. Whisk well, and season with sea salt and black pepper to taste.
    9. Mix the vinaigrette into the arugula and add the cooked red bell pepper.
    10. Once the eggs are cooked, divide the salad equally among the plates (about 1 cup per serving), then place two egg and ham cups on top of each plate.
    11. Add some hollandaise sauce to top the egg and ham cups and serve.
    Eggs Benedict and Ham Recipe

    Eggs Benedict and Ham Recipe

    The Paleo way to enjoy delicious eggs Benedict. Served on a bed of fresh arugula, this dish is also highly nutritious.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 18 mins
    Total Time 33 mins
    Course Breakfast
    Cuisine American
    Servings 4 people
    Calories 617 kcal

    Ingredients
      

    • 8 thin slices of ham
    • 8 large eggs
    • 4 cups of fresh arugula
    • 1 red bell pepper thinly sliced
    • 1 cup of hollandaise sauce optional
    • Sea salt and freshly ground black pepper to taste

    Ingredients for the simple vinaigrette

    • ¼ cup extra-virgin olive oil
    • 1 tbsp. white wine vinegar
    • 1 tsp. lemon juice
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Preheat your oven to 350 F.
    • Make one cut into each slice of ham from the center to the side.
      8 thin slices of ham
    • Use each slice of ham to line a muffin cup like a cupcake wrapper, curling it in a circle around the edge of the cup (see photo above).
    • Break an egg into each cup.
      8 large eggs
    • Season to taste with sea salt and black pepper.
      Sea salt and freshly ground black pepper to taste
    • Place the egg and ham cups in the oven, and cook for 15 minutes.
    • While the eggs are cooking, on medium-high heat, cook the red pepper until soft and crunchy using some Paleo cooking fat, about 2-3 minutes.
    • In a small bowl, combine all the ingredients for the vinaigrette. Whisk well, and season with sea salt and black pepper to taste.
      ¼ cup extra-virgin olive oil, 1 tbsp. white wine vinegar, 1 tsp. lemon juice, Sea salt and freshly ground black pepper
    • Mix the vinaigrette into the arugula and add the cooked red bell pepper.
      4 cups of fresh arugula, 1 red bell pepper
    • Once the eggs are cooked, divide the salad equally among the plates (about 1 cup per serving), then place two egg and ham cups on top of each plate.
    • Add some hollandaise sauce to top the egg and ham cups and serve.
      1 cup of hollandaise sauce

    Nutrition

    Calories: 617kcalCarbohydrates: 8gProtein: 26gFat: 54gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 371mgSodium: 1240mgPotassium: 421mgFiber: 1gSugar: 2gVitamin A: 1881IUVitamin C: 42mgCalcium: 88mgIron: 3mg
    Keyword eggs benedict, ham
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Egg Recipes, Paleo Pork Recipes, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: oven, cooking: stovetop, diet: dairy-free, diet: low-fodmap, diet: no sweeteners, diet: nut-free, diet: shellfish-free, Paleo Breakfast Recipes, Paleo Budget-Friendly Recipes, Paleo Kid-Friendly Recipes, Paleo Low-Carb Recipes

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