Eggs Benedict

You can never have too many morn meal recipes, so give Eggs Benedict a try. Watching your figure? This gluten free, primal, and fodmap friendly recipe has 666 calories, 20g of protein, and 65g of fat per serving. This recipe serves 6. For $1.78 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It is brought to you by Keto Adopted. 111 person have made this recipe and would make it again. Head to the store and pick up fresh dill, dijon mustard, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a solid spoonacular score of 56%. If you like this recipe, you might also like recipes such as Eggs Benedict Deviled Eggs, Eggs Benedict, and Eggs Benedict.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

⅛ tsp freshly ground black pepper

2 Tbs Dijon mustard

¼ cup Jay Robb unflavored egg white protein (or whey protein)

6 large egg yolks

3 eggs, separated

12 large eggs

½ tsp fresh dill or other herb

¼ cup lemon juice

6 ham or prosciutto slices

½ tsp Celtic sea salt

1½ cups melted organic unsalted butter (or melted bacon fat or duck fat if dairy sensitive)

Equipment:

baking sheet

stand mixer

oven

double boiler

sauce pan

bowl

whisk

slotted spoon

paper towels

frying pan

Cooking instruction summary:

To make the BUNS: Preheat the oven to 325 degrees F.Separate the eggs (save the yolks), and whip the whites for a few minutes until VERY stiff (I use a stand mixer on high for a few minutes).Gently mix the protein powder and herbs into the whites.Slowly fold the reserved egg yolks into the whites (making sure the whites don't fall).Grease a cookie sheet with coconut oil spray and place mounds of "dough" about the size of a hamburger bun onto the sheet.Bake for 20-30 minutes or until golden brown.Let completely cool before cutting or the buns will fall.Make hollandaise sauce: In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering water. Whisk yolk mixture to blend.Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce, whisking, until it reaches 140, then adjust heat to maintain temperature (remove from simmering water if necessary). Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside.Assembly: Place 2 bun halves on each plate and top with ham.Poach eggs: Bring 1 in. water to boil in a 12-in.-wide pan. Lower heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack eggs into water 1 at a time, holding shells close to the water's surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3 to 4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each ham covered protein bun.Top each egg with 2 to 3 TBS reserved hollandaise sauce and serve hot.POACHING EGGS TIP: add a few tablespoons of coconut vinegar to the simmering water you poach the eggs in. This helps hold the whites together.

 

Step by step:


1. To make the BUNS: Preheat the oven to 325 degrees F.Separate the eggs (save the yolks), and whip the whites for a few minutes until VERY stiff (I use a stand mixer on high for a few minutes).Gently mix the protein powder and herbs into the whites.Slowly fold the reserved egg yolks into the whites (making sure the whites don't fall).Grease a cookie sheet with coconut oil spray and place mounds of "dough" about the size of a hamburger bun onto the sheet.

2. Bake for 20-30 minutes or until golden brown.

3. Let completely cool before cutting or the buns will fall.Make hollandaise sauce: In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering water.

4. Whisk yolk mixture to blend.

5. Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce, whisking, until it reaches 140, then adjust heat to maintain temperature (remove from simmering water if necessary).

6. Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste.


Remove from stove and set aside.Assembly

1. Place 2 bun halves on each plate and top with ham.Poach eggs: Bring 1 in. water to boil in a 12-in.-wide pan. Lower heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack eggs into water 1 at a time, holding shells close to the water's surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3 to 4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each ham covered protein bun.Top each egg with 2 to 3 TBS reserved hollandaise sauce and serve hot.POACHING EGGS TIP: add a few tablespoons of coconut vinegar to the simmering water you poach the eggs in. This helps hold the whites together.


Nutrition Information:

Quickview
680k Calories
20g Protein
65g Total Fat
2g Carbs
10% Health Score
Limit These
Calories
680k
34%

Fat
65g
101%

  Saturated Fat
35g
223%

Carbohydrates
2g
1%

  Sugar
0.95g
1%

Cholesterol
765mg
255%

Sodium
508mg
22%

Get Enough Of These
Protein
20g
42%

Selenium
52µg
75%

Vitamin A
2330IU
47%

Vitamin B2
0.72mg
42%

Phosphorus
340mg
34%

Vitamin D
4µg
28%

Vitamin B12
1µg
26%

Vitamin B5
2mg
25%

Folate
86µg
22%

Vitamin E
3mg
21%

Iron
2mg
15%

Vitamin B6
0.3mg
15%

Zinc
2mg
14%

Calcium
108mg
11%

Vitamin B1
0.12mg
8%

Potassium
250mg
7%

Copper
0.12mg
6%

Magnesium
21mg
5%

Vitamin C
4mg
5%

Vitamin K
4µg
4%

Manganese
0.08mg
4%

Vitamin B3
0.49mg
2%

covered percent of daily need
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