Using fried eggplant instead of english muffins makes for a delicious low carb Eggs Benedict recipe. And learn some tricks to perfectly poached eggs!
Whisk egg yolks and lemon juice in a bowl over a pan of barely simmering water (do not let the bottom of the bowl touch the water).
Heat butter in a large skillet over medium heat. When butter is melted, add eggplant slices.
Top this with a poached egg, then drizzle with hollandaise (if the sauce has thickened while cooking everything else, simply add a tsp or so of warm water and whisk briskly).
Serves 2. Each serving has 7 g of carbs and 2 g of fiber. Total NET CARBS = 5 g.
624 Calories; 54g Fat (77.2% calories from fat); 28g Protein; 7g Carbohydrate; 2g Dietary Fiber; 758mg Cholesterol; 1335mg Sodium.
By Carolyn Ketchum of All Day I Dream About Food