Eggs Benedict – Hollandaise Sauce
Eggs Benedict can be made low carb by replacing the traditional English muffin. This version uses a quick to prepare Hollandaise sauce and low carb bread.
Ingredients
- 3 egg yolks
- 7 ounces butter
- 1 Tablespoon lemon juice
- dash salt
- dash pepper
- dash cayenne
- 4 eggs poached
- 4 slices Canadian bacon cooked (or sliced ham)
- 4 halves Low Carb English Muffins toasted
Paleo English Muffin in a Minute
Ingredients
- 1 1/2 teaspoons coconut oil softened if hard
- 1 1/2 tablespoons almond butter
- 1 egg at room temperature
- 1 tablespoon coconut flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
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Stir together coconut oil, almond butter, and egg until well combined.
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Stir in coconut flour, baking powder and salt.
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Microwave on HIGH for 1 minute to 1 min 30 seconds.
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Remove the muffin from the cup and slice in half.
Miss bread with breakfast? It only takes a couple minutes to make a paleo English muffins in a minute. And they are low carb and grain free!
Instructions
Prepare Hollandaise Sauce
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Place egg yolks in a blender or food processor.
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Melt the butter in the microwave until bubbling.
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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.
Assemble Eggs Benedict
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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.
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Place slices of toasted low carb English muffins (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.
