Serves: Makes 8 servings

Ingredients

• 4 tablespoons butter flavored shortening, melted ( you can also use whole grass fed butter, or another non-dairy butter flavored spread)
• ¾ cup firmly packed coconut sugar or maple sugar
• 1 ½ to 2 packages Snackin’ Free Bread of choice, cubed (or preferred paleo/gluten-free bread)
• 8 large eggs, lightly beaten
• ½ cup non-dairy milk of choice ( nut, seed, or other)
• 1 tablespoon pure vanilla extract ( almond or other extracts can also be used)
• ¾ cup orange juice (fresh preferably)
• Zest of 1 orange
• ¼ teaspoon freshly grated nutmeg
• Pinch of pink himalayan salt
• ½ cup chopped nuts (pecans, walnuts, or other) (optional)
• ½ cup dried fruit (currants, raisins, cranberries, blueberries) (optional)

Directions

1. In a 13″ x 9″ x 2″ baking dish, combine the melted shortening and coconut sugar until smooth and sugar is dissolved.
2. Mix together bread cubes and dried fruit if using and place in the dish. In a large mixing bowl, whisk together with other ingredients (eggs, milk, vanilla, orange juice, orange zest, nutmeg, and salt).
3. Pour egg mixture over the bread slices, allowing bread to absorb the mixture, this step may take a while so cover with plastic wrap and refrigerate for at least 3 hours and up to overnight (the longer the better).
4. Remove from refrigerator and allow to come to room temperature about 30 minutes before placing in the oven.
5. Top with nuts of your choice if using and place in a preheated 350°F on a center rack.
6. Bake approximately 30 to 45 minutes until browned and set.
7. Remove, cool slightly, and serve with your favorite syrup, maple sweetener of choice, or fresh fruit topping.

Ingredients

Benedict: Eggs can be poached and chilled up to 2 days before serving. *Makes 4 servings*

• 8 large eggs
• 1 tablespoon distilled white vinegar
• 4 White or Wheat style bread rolls of your choice, halved
• 16 slices smoked salmon or Canadian bacon (can use turkey, Proscuitto, or other deli-style meat)
• 2 tablespoons minced chives or finely chopped green onion

Hollandaise Sauce:

• ½ cup butter flavored palm shortening or ghee
• 4 large egg yolks
• 1 tablespoon fresh lemon juice, plus more to taste
• Pinch of cayenne (optional)
• 1/2 tablespoon sweet paprika (optional)
• Sea salt

Directions:

Benedict:

1. Fill a medium bowl halfway with warm water.
2. Fill a 4-quart saucepan halfway with water, stir in white vinegar and bring to a gentle simmer.
3. Break each egg into a small dish. Slide one egg into a saucepan and immediately push the white around the yolk with a slotted spoon to form an oval shape.
4. Poach the eggs for 2 minutes for runny yolks, or 3 to 4 minutes for firm yolks.
5. Immediately transfer poached egg to bowl with warm water. Repeat with remaining eggs. (Multiple eggs can be poached at the same time, however for more perfect eggs, poaching 1 to 2 eggs at a time is recommended.)
6. To serve, lift eggs from the warm water with a slotted spoon, one egg at a time, and dab the back of the spoon onto a double layer of paper towels to drain off the excess water, trim any rough edges if desired.
7. ** Eggs can be poached and chilled up to 2 days before serving.

Hollandaise Sauce:

1. Melt the shortening or ghee in a small saucepan until very hot.
2. Combine the egg yolks, lemon juice, and cayenne or paprika in the base of a blender.
3. Blend the egg yolk mixture until it lightens in color, about 30 seconds.
4. With the blender running, slowly pour in the hot butter until the sauce is creamy.
5. If the sauce is too thick, thin with a little water or additional lemon juice.
6. Taste and adjust seasoning with salt.

Assemble Benedict:

1. Split the bread of choice and divide between 4 plates, top each with 2 slices of smoked salmon, Canadian bacon, or ham and then a poached egg, spoon hollandaise over each egg and garnish with minced chives.
2. Serve immediately.

INGREDIENTS

• 1 pound thick-cut bacon
• 2 tablespoons honey
• 1/4 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 1 tablespoon sesame seeds

Directions

1. Preheat the oven to 375.
2. Line 2 rimmed baking sheets with parchment paper. Arrange the bacon slices on the paper in a single layer.
3. In a small skillet, combine the honey, coriander and cayenne and cook over high heat until melted, about 1 minute.
4. Brush the spiced honey on one side of the bacon and bake for 10 to 20 minutes or longer depending on the thickness and fattiness of the bacon, until sizzling and browned.
5. Transfer the bacon to paper towels, glazed side up, to drain and cool slightly.
6. Serve right away.

INGREDIENTS

• 1 large head cauliflower
• 8 slices of bacon, chopped
• 10 large eggs
• 1 c. non-dairy milk
• 2 cloves garlic, minced
• 2 tsp. paprika ( omit for AIP)
• kosher salt
• Freshly ground black pepper
• 2 c. shredded dairy-free Cheddar style cheese
• 2 green onions, thinly sliced, plus more for garnish
• Hot sauce, for serving

DIRECTIONS

1. Preheat the oven to 350º. Grate cauliflower head on a box grater and transfer to a baking dish.
2. In a large skillet over medium heat, cook bacon. Transfer to a paper towel-lined plate to drain fat.
3. In a large bowl, whisk together eggs, milk, garlic, and paprika, and season with salt and pepper.
4. Top cauliflower with cheddar, cooked bacon, and green onions, and pour over the egg mixture.
5. Bake until eggs are set and the top is golden 35 to 40 minutes.

INGREDIENTS

• Cooking spray, for pan
• 12 slices ham
• 1 c. shredded dairy free Cheddar style cheese
• 12 large eggs
• kosher salt
• Freshly ground black pepper
• Chopped fresh parsley, for garnish

DIRECTIONS

1. Preheat oven to 400º and spray a 12-cup muffin tin with cooking spray.
2. Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg in each ham cup and season with salt and pepper.
3. Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
4. Garnish with parsley and serve.

INGREDIENTS

• 10 large eggs
• 1 1/2 c. non-dairy milk of choice
• 2 tsp. Dijon mustard
• 2 tsp. fresh thyme leaves, plus more for garnish
• 1 tsp. garlic powder
• kosher salt
• Freshly ground black pepper
• 4 c. cubed Snackin Free Bread or gluten-free bread of choice
• 1/2 lb. ham (preferably nitrate free) or Sausage (I use Jones Dairy Farms Sausage) chopped
• 1 1/2 c. shredded dairy-free Cheddar style cheese
• 2 tablespoons butter-flavored shortening

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Whisk together eggs, milk, dijon, and seasonings in a large bowl.
3. Coat a 13 x 9-inch baking dish with shortening. Add bread and top with ham/ sausage and cheddar-style cheese. Pour over the egg mixture.
4. Bake until eggs are cooked through and ham golden, 45 to 55 minutes. (To make ahead, cover the baking dish with aluminum foil and refrigerate at least 4 hours and up to overnight, then bake as directed.)
5. Garnish with more thyme and serve.