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Eggs Benedict with bacon skips the hollandaise and loses nothing. Toasted paleo biscuits take a strip of smoky bacon and a sunny-side-up egg fried in bacon grease. Eight of them come together at once, which makes this the brunch plate for a crowd.
Pro Tips
- Split and toast the paleo biscuits lightly first — the toast keeps them sturdy under the bacon and egg.
- Cook the bacon until just slightly smoked or browned; it finishes crisping on the warm biscuit without drying out.
- Fry the eggs sunny side up in the bacon grease — that's the flavor move that replaces hollandaise entirely.
- Lay a bacon strip on each biscuit half first (cut or chop it to fit), then crown it with the egg.
- Season with salt and pepper at the very end and serve immediately while the yolks are runny.
Frequently Asked Questions
Where's the hollandaise?
It's not missed — the bacon grease-fried egg and its runny yolk do all the saucy work. It's the fast, grain-free version of the brunch classic.
What are paleo biscuits?
Grain-free biscuits baked from paleo flours — they slice and toast like English muffins, which is exactly how this recipe uses them.
How many does this serve?
Eight servings — one loaded biscuit half each. For a full brunch plate, plan on two per person.
Can I prep components ahead?
Bake the biscuits and cook the bacon in advance, then fry the eggs fresh and assemble at the last minute while the yolks are still runny.
Recipe Card
Ingredients
Method
- 1. Split Paleo biscuits in half. Toast all of them slightly.
- 2.
- Heat a skillet over medium high heat and place bacon in it.
- 3.
- Cook bacon until just slightly smoked or browned.
- Set aside.
- 4. Use bacon grease to cook eggs sunny side up style.
- 5.
- Arrange a bacon strip on top of muffin. Bacon can be cut or chopped.
- 6.
- Place a sunny side up egg on top of the bacon and sprinkle with salt and pepper to taste.
