Saturday, February 13, 2016


Eggs Benedict with Hollandaise Sauce 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 can be made low carb by replacing the traditional English muffin. This version uses a quick to prepare Hollandaise sauce and low carb bread.


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 slices low carb bread, toasted

Prepare Hollandaise Sauce
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.
Assemble Eggs Benedict
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

Each sauce serving: 397.5 calories, 87.3g fat, 0.7g carb, 8.5g protein.

No comments:

Post a Comment