Monday, December 13, 2010

Scottish Eggs Benedict (Bugger Off With Those Bloody English Muffins)

I decided to make traditional Eggs Benedict, but in order to make it fit into the low carb diet, I just left out the English Muffins.  I figured that since the Scottish wouldn't want anything english in their recipe, that would be a fitting name for this variation, as the pun in the title indicates.

Hollandaise Sauce
4 egg yolks
12 Tbsp butter (I cut the butter back a bit from the traditional recipe and it still turned out amazing.)
2 Tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
Dash of cayenne pepper

Beat the yolks and lemon juice in a small saucepan.  Add the seasoning and mix. Cut the butter into small chunks and add to the mixture.  Place pan over medium heat and whisk until sauce reaches desired consistency.  If it gets too thick add a little water and whisk.

8 Eggs
4 Slices Ham (low carb)
1 tsp white vinegar

Fill a large pot with 2" of water.  Bring to a boil, then back the heat down until you get a very gentle simmer.  Add the vinegar.  Add the eggs one at a time to the water.  I recommend cracking each egg into a bowl, then carefully sliding the egg into the water.  The goal is to try to keep the egg together as it goes into the water.  Boil for 2 to 2.5 minutes or until the egg white is firm.  Remove and dry on a paper towel.  Pan fry the ham till crispy.  Top each egg with 1/2 a slice of  ham and some sauce.

Approx. 2 to 3 carbs per serving.

1 comment:

  1. BTW...the leftover Hollandaise can be refrigerated but keep in mind to be careful when reheating. I microwaved for 15 sec for breakfast this morning and my smooth creamy sauce cooked into less appealing gloopy spread...still delicious though!