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:

Equipment:

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:

covered percent of daily need

 

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