Eggs Benedict with Quick Hollandaise Sauce
This is my all time favorite breakfast treat. The tradition recipe calls for a toasted English muffin on bottom. It’s easy to convert the recipe to low carb with a slice of toasted low carb bread on bottom or even a thick slice of tomato. I used a square of homemade low carb flax bread.
Eggs Benedict with Quick Hollandaise Sauce
4 eggs, poached
4 slices Canadian bacon, cooked (or sliced ham)
4 slices low carb bread, toasted
Quick Hollandaise Sauce (recipe follows)
paprika (optional)
Poach Eggs: Place 2-3 inches of water in a deep skillet or saucepan with a dash of salt. Bring water to a boil then reduce heat to just under boil. Carefully break eggs into hot water and cook until whites are firm. Remove with slotted spoon.
Place slices of low carb toast (or tomato slices) on plates. Top each with a slice of Canadian bacon (or ham). Place poached eggs on top and pour Hollandaise sauce over eggs. Sprinkle with paprika if desired.
Servings: 4
Carbs per serving: 5 g
3 egg yolks
7 ounces butter
1 Tablespoon lemon juice
dash salt
dash pepper
dash cayenne
Place egg yolks in a blender or food processor. Melt the butter in the microwave until bubbling. With the blender or food processor running, gradually add the hot butter in a steady stream to the egg yolks until the sauce is thick and creamy. Add the lemon juice. If the sauce is too thick, add a little warm water. Season to taste with salt, pepper, and cayenne. Remove from blender or food processor and keep warm.
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This is a stellar recipe. The suggestion of tomato for the base is good too. I’ve used ripe red tomatoes, and also fried green tomatoes, and both are fine. Just use a low-carb breading for the fried green tomatoes – an easy one is equal parts of almond flour, gluten & grated parmesan pulse to a fine powder in your food processor.
This is the best blog I’ve run across is years! Keep up the good work!
Shannon – Great tip on the breading. I’m gonna have to give the fried green tomatoes a try!