📝 About This Recipe
Experience a vibrant, grain-free twist on the ultimate brunch luxury by replacing the traditional English muffin with thick, caramelized roasted tomato slices. This dish marries the acidity of slow-roasted tomatoes with the velvety richness of a dairy-free, ghee-based Hollandaise sauce and perfectly poached eggs. It is a sophisticated, nutrient-dense masterpiece that proves you don't need gluten to enjoy a decadent morning classic.
🥗 Ingredients
The Roasted Tomato Base
- 2 large Beefsteak Tomatoes (firm, cut into 1-inch thick slices)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Sea Salt and Black Pepper (to taste)
The Protein
- 8 large Pasture-Raised Eggs (cold eggs poach better)
- 8 slices Canadian Bacon or Prosciutto (ensure sugar-free for strict Paleo)
- 1 tablespoon Apple Cider Vinegar (for the poaching water)
Paleo Hollandaise Sauce
- 3 large Egg Yolks (at room temperature)
- 1/2 cup Grass-fed Ghee (melted and very hot)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dijon Mustard (ensure it is Paleo-compliant)
- 1 pinch Cayenne Pepper
For Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1 pinch Smoked Paprika (for dusting)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
-
2
Place the thick tomato slices on the baking sheet. Drizzle with olive oil and sprinkle with dried oregano, salt, and pepper. Roast for 15-20 minutes until they are tender but still hold their shape.
-
3
While the tomatoes roast, prepare your Hollandaise. Place the 3 egg yolks, lemon juice, Dijon mustard, and a pinch of salt into a high-speed blender.
-
4
Melt the ghee in a small saucepan until it is bubbling and very hot (this heat is necessary to 'cook' the yolks and create an emulsion).
-
5
Turn the blender on the lowest setting. Slowly, in a very thin stream, pour the hot ghee into the blender. The sauce will thicken into a creamy, pale yellow velvet. Stir in the cayenne pepper and set aside in a warm spot.
-
6
In a large skillet, lightly sear the Canadian bacon or prosciutto over medium-high heat for 1-2 minutes per side until slightly crisp. Keep warm.
-
7
Fill a deep saucepan with about 4 inches of water and add the apple cider vinegar. Bring to a gentle simmer (small bubbles, not a rolling boil).
-
8
Crack one egg into a small ramekin. Use a spoon to create a gentle whirlpool in the simmering water, then slide the egg into the center.
-
9
Poach the eggs for 3 to 4 minutes. The whites should be set but the yolks should remain soft and runny. Work in batches of 2 or 3 eggs at a time.
-
10
Use a slotted spoon to carefully remove the poached eggs and drain them briefly on a paper towel-lined plate to prevent a watery dish.
-
11
To assemble, place two roasted tomato slices on each plate. Top each tomato with a slice of the seared meat.
-
12
Carefully place a poached egg on top of the meat. Generously spoon the warm Paleo Hollandaise over the eggs.
-
13
Garnish with a sprinkle of fresh chives and a light dusting of smoked paprika for a professional finish. Serve immediately.
💡 Chef's Tips
Use the freshest eggs possible; the whites of fresh eggs stay together much better during poaching. If your Hollandaise gets too thick in the blender, add a teaspoon of warm water and pulse to thin it out. For the tomatoes, choose Beefsteak or large Heirloom varieties to ensure they provide a sturdy enough 'base' for the eggs. To keep the first batch of poached eggs warm, you can place them in a bowl of warm (not hot) water until ready to serve. Ensure your ghee is truly hot when blending; if it's just lukewarm, the sauce will not emulsify and will remain liquid.
🍽️ Serving Suggestions
Serve alongside a pile of crispy sautéed kale or baby spinach for extra greens. Pairs beautifully with a side of roasted sweet potato hash browns. Enjoy with a fresh cup of black coffee or a sparkling hibiscus iced tea. A few slices of ripe avocado on the side add a wonderful creamy contrast to the acidity of the tomatoes.