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Love eggs benedict but eating Paleo?
Michele Vieux has your solution with her baked benedict creation: in lieu of English muffins, portabella mushrooms filled with cage-free eggs and homemade Canadian bacon sprinkled with Bayou Cajun seasoning.
In Part 1, the CrossFit Invictus coach demonstrates how to make Canadian bacon at home to avoid the preservatives of the store-bought variety. Canadian bacon, Vieux says, is only one option. Substitute whatever you like to garnish your baked benedict, she says.
In Part 2, the former caterer shows would-be cooks how to prepare the portabella mushrooms to ensure their creation isn’t too watery or an unappetizing color.
After it’s assembled, baked benedict takes about 30 minutes in the oven.
“This is really easy to make,” she says. “They’re good in the fridge for like a week. They’re really great for on the go.”
Video by Again Faster.
Part 1: 5min 50sec
Part 2: 7min 41sec
Additional reading: The Kitchen WOD by Nick Massie, published Nov. 2, 2011.
