Eggs Benedict with Lemon Aioli

It’s Sunday morning again and time for a leisurely breakfast. Remember how great those eggs benedict tasted last time you had them? Of course, the sauce was most likely made with tons of butter and the eggs served over an English muffin. You can make a healthier version though, and control what ingredients go into your meal and your stomach.

My posted recipe uses spinach and chicken sausage. Try substituting smoked salmon or crab for the sausage, and asparagus for the spinach. So good.

Makes 1 serving

2 eggs

2 chicken sausage patties

2 tablespoons paleo mayonnaise (recipe on blog)

½  lemon

1 clove garlic, minced

4 oz. spinach

2 slices of tomato

Chopped chives

Red pepper

Aioli:

Make a batch of paleo mayonnaise. (Click here for recipe.)

Take 2 tablespoons of mayonnaise and grate in 1 teaspoon lemon rind and a little extra lemon juice. Add in ½ teaspoon minced garlic. Mix together. Thin with al little water if necessary.

Cook the chicken sausage in a skillet. Remove and set aside. Wipe pan and add spinach to skillet with a small squeeze of lemon juice and sauté until just wilted. Turn off heat. Poach the two eggs, or fry for a minute or two and finish under the broiler until soft-set.

Place the spinach on a plate. Add chicken sausages and top with tomato slices. Next, place eggs over the tomato and drizzle with aioli sauce. Sprinkle with chopped chives and red pepper.