Butternut Squash and Turkey Eggs Benny with Optional Dairy-Free Hollandaise Sauce
Gluten-free, Dairy-free, Grain-free, Paleo-friendly, Whole30-compliant, High Protein, Healthy Fats, Nutrient-dense, Satisfying & Wholesome.
Wake up to the perfect combination of flavour, nourishment, and balance with this Butternut Squash and Turkey Eggs Benny, a vibrant twist on the classic eggs Benedict designed to fuel your body and support optimal health. Instead of the traditional English muffin, this recipe uses roasted butternut squash rounds as a nutrient-dense base, offering fibre, vitamin A, and potassium to promote digestion, immune function, and heart health.
Layers of avocado, lean organic turkey, and perfectly poached pasture-raised eggs create a satisfying dish packed with high-quality protein, healthy fats, and essential nutrients to kickstart your day. Starting your morning with a high-protein meal like this is crucial for stabilizing blood sugar levels and enhancing insulin secretion, which helps regulate energy and prevent mid-morning crashes. Protein-rich foods, like eggs and turkey, also support the production of amino acids essential for hormone synthesis, particularly for women. These hormones play a key role in mood stability, energy levels, and overall vitality.
Pairing protein with healthy fats, such as those found in avocado, further slows the release of glucose into the bloodstream, promoting balanced blood sugar levels and sustained energy throughout the day. The addition of arugula or sprouts brings a burst of antioxidants, vitamins C and K, and phytonutrients to reduce inflammation and support gut health.
Drizzle on the Dairy-Free Hollandaise Sauce, a luxurious and wholesome alternative made from soaked cashews, nutritional yeast, and turmeric. This velvety sauce enhances the dish’s hormone-balancing properties, with turmeric supporting gut health and metabolic function, while nutritional yeast provides B vitamins to boost energy and cellular repair.
This breakfast is a strategic way to support your body’s hormonal health, energy needs, and gut balance first thing in the morning. By prioritizing high-protein, healthy fat, and fibre-rich ingredients, you set the foundation for a vibrant and energized day. Perfect for those embracing a paleo, Whole30, or grain-free lifestyle, this dish is satisfying, nutrient-dense, and packed with flavour.
Ingredients
For the Benny:
1 medium butternut squash (peeled, cut into 1.5-2 inch thick rounds)
1/2 avocado, sliced
3-4 slices organic turkey meat (or protein of your choice)
2 organic pasture-raised eggs (poached to preference)
Handful of arugula (or greens of choice)
Optional: alfalfa sprouts for additional flavour and texture
Maldon salt, freshly cracked pepper, and chilli flakes for garnish
Optional Dairy-Free Hollandaise Sauce:
1/2 cup raw cashews (soaked in hot water for 15-20 minutes, then drained)
1/4 cup filtered water (adjust for desired consistency)
2 tbsp fresh lemon juice (about half a lemon)
2 tbsp nutritional yeast
1 tsp Dijon mustard
1/4 tsp turmeric powder (for colour and subtle warmth)
1/4 tsp garlic powder
1/4 tsp onion powder (optional for extra depth)
2-3 tbsp olive oil (or avocado oil for a neutral flavour)
1/4 tsp sea salt (or to taste)
Pinch of cayenne pepper (optional, for a little heat)
Method
For the Benny:
Preheat your air fryer or oven to 425°F.
Arrange the butternut squash rounds in a single layer and roast for 15-20 minutes, flipping halfway through. Check periodically to ensure the squash is tender and lightly golden.
Meal Prep Tip: Store cooled squash rounds in an airtight container in the fridge for up to 5 days.
Bring a pot of water to a gentle simmer and add a splash of vinegar (optional).
Crack an egg into a small bowl, then slide it into the simmering water. Cook for 3.5 minutes for a runny, jammy yolk. Repeat for the second egg.
Remove the eggs with a slotted spoon and set on a paper towel to drain.
Warm the prepped squash rounds if needed, and place them on a plate as your “English muffin” base.
Layer the squash with sliced avocado, turkey meat, and a handful of arugula or sprouts.
Top with the poached eggs.
Sprinkle Maldon salt, cracked pepper, and chilli flakes over the eggs.
Optional: Dairy-Free Hollandaise Sauce
In a high-speed blender, combine the soaked and drained cashews, water, lemon juice, nutritional yeast, Dijon mustard, turmeric, garlic powder, onion powder (if using), and salt. Blend until smooth and creamy. With the blender running on low speed, slowly drizzle in the olive oil until fully incorporated. Add more water (1 tbsp at a time) if needed to achieve your desired pourable consistency. Pour the sauce into a small saucepan and gently heat over low heat, stirring continuously, until warmed through. Be careful not to boil. Adjust seasoning with more lemon juice, salt, or cayenne pepper as needed. Drizzle over your Benny for added richness.
Recipe by Taylor Robinson – Holistic Health and Wellness Chef