Protein Sparing Bread Eggs Benedict with Easy Hollandaise
I LOVE Eggs Benedict!
When I travel, I always pack my own protein sparing bread! I often order Eggs Benedict and ask for no bread and use my protein sparing bread!
If you are afraid of making hollandaise for Eggs Benedict, do not fear! I have you covered!
My recipe for hollandaise is super easy!
To make my Protein Sparing Buns for my Eggs Benedict, I used Further Food Gelatin!
Adding gelatin to my protein sparing buns adds a delicious chewy texture! It is a new favorite way to make protein sparing bread!
Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.
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Protein Sparing Bread Eggs Benedict
Ingredients
PROTEIN SPARING BUNS:
- 6 large egg whites separated from whole eggs
- 6 tablespoons unflavored egg white protein powder
- 3 tablespoons powdered allulose
- 1 tablespoon Further Food gelatin
- ½ teaspoon Redmond Real salt
- 1 1/2 teaspoon cream of tartar to help stabilize the whites
EASY HOLLANDAISE (this will make extras):
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Primal Kitchen Dijon mustard
- 1/2 cup unsalted butter melted, or melted bacon fat or duck fat if dairy sensitive
- 1/2 teaspoon Redmond Real salt
- 1/8 tsp cayenne pepper
EGGS BENEDICT:
- 6 slices ham
- 12 large eggs
Instructions
- To make the protein sparing buns, preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper and spray with Primal Kitchen Avocado oil spray and set aside.
- Separate the eggs (save 4 yolks for hollandaise), and place the whites into a large bowl or stand mixer.
- In a small bowl, mix together the egg white powder, allulose, gelatin, salt and cream of tartar. Add the dry ingredients to the egg whites and whip the whites for a few minutes until VERY stiff.
- Use a large 4.6 ounce ice cream scooper (click HERE to find)to place 12 mounds of the dough onto the baking sheet, just so the mounds touch each other.
- Bake for 15 minutes or until golden brown. Turn oven off and leave Protein Sparing Buns in the oven for 15 minutes to avoid the bread from falling.
- Let completely cool before cutting or the buns will fall.
- Make the easy hollandaise sauce: Place the butter in a microwave safe bowl and heat for about 1 minute until very hot.
- Place the yolks, lemon juice, dijon, salt and cayenne pepper into a large mason jar with a wide lid. Use a stick blender (click HERE to find) to puree until well combined.
- Slowly stream in the hot butter into the mixture while the stick blender is running, slowly moving up and down to emulsify the hollandaise. If the hollandaise breaks, try adding a tablespoon or 2 of water.
- To assemble the Protein Sparing Bread Eggs Benedict, 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 sparing bun.
- Top each egg with 2 tablespoons of hollandaise sauce and serve hot.
- POACHING EGGS TIP: add a few tablespoons of apple cider vinegar to the simmering water you poach the eggs in. This helps hold the whites together.
Nutrition
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I am absolutely in love with this recipe from eggs benedict with easy hollandaise! I have made it a number of times, and each time it has been delicious. The bread is perfect for my gluten-free diet and the sauce is sweet without being overly rich.
Maria, Loving these recipes! I’m sensitive to allulose, it gives me digestive issues. Can I use Lakanto monk fruit sweetner? Powdered? Thank you
Yes, you can. Allulose just causes the crust to brown and improves the texture of the bread but it is optional 🙂
I was introduced to your recipes by my cousin. I have been reading and loving what I see. Eggs Benedict is one of my favorite foods and my mouth is salivating. a beautiful photo. Cannot wait to try your recipe.
Awesomeness! I am so glad you found us 🙂