Eggs Benedict and Ham Recipe

5 from 1 vote

The Paleo way to enjoy delicious eggs Benedict. Served on a bed of fresh arugula, this dish is also highly nutritious.

Course Breakfast

Cuisine American

Keyword eggs benedict, ham

Prep Time 15

Cook Time 18

Total Time 33

Servings people

Calories 617kcal

Cost 10

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