My favorite paleo breakfast in the world is to have a crab cakes with a poached egg and some paleo hollandaise sauce on top. I just don’t think I could ever tyre of that sophisticated combo. My all time number one is Eggs Benedict with Lobster. Not paleo, but I only have this on Christmas day and in this house, Christmas is not for thinking about our health.
I usually save this delightful delicacy for special occasions, but I decided that weekends have to celebrated in every way possible. And what better way of starting out the weekend, than with your favorite breakfast?
Crab cakes by themselves are a little bland in my opinion. It’s all about the sauce that accompanies them. Hollandaise sauce is very rich and you only need a little dollop with a lovely soft poached egg, to completely change this from bland to out of this world.
Of course these are traditionally full of bread and potato, but I used cauliflower to substitute, as I have in many of my recipes. Remember that cauliflower does not have a strong flavor, so you really need to add the little extras to give your cake some oomph.
This recipe makes 15 small cakes. I froze 13 so that I don’t have to make this again for a while. They freeze very easily and are just as good as fresh.