Using fried eggplant instead of english muffins makes for a delicious low carb Eggs Benedict recipe. And learn some tricks to perfectly poached eggs!
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
2large egg yolks
4sliceseggplantabout 1/2 inch thick each
Salt and pepper
4slicesCanadian baconor ham or regular bacon, cooked crisp
Paprika for sprinkling
For the hollandaise:
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).
Slowly drizzle in melted butter and keep whisking until mixture thickens. Do not overcook.
Remove from heat and whisk in salt and cayenne pepper. Cover and set aside while preparing eggplant and eggs.
For the eggplant:
Heat butter in a large skillet over medium heat. When butter is melted, add eggplant slices.
Sprinkle with salt and pepper and cook until tender and mostly translucent, about 3 to 5 minutes per side.
To poach the eggs, fill a large pot about half full with water. Bring to just a boil, then reduce heat so it is just simmering (I found that about 180F to 185F on an instant-read thermometer was perfect).
Break each egg individually into a fine-mesh sieve set over a bowl and let the watery part of the white drain out. Add egg to water and repeat with remaining eggs, cooking each about 3 minutes and gently turning over each egg once during cooking. Cook until white is set but the yolk remains soft.
Remove with a slotted spoon to let water drain off.
To assemble, top each eggplant slice with ham or bacon.
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).
Season with salt and pepper to taste and sprinkle with paprika.
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.