Eggs Benedict
Prep time
Cook time
Total time
Recipe type: breakfast
Cuisine: American
Serves: 6
  1. To make the BUNS: Preheat the oven to 325 degrees F.
  2. 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).
  3. Gently mix the protein powder and herbs into the whites.
  4. Slowly fold the reserved egg yolks into the whites (making sure the whites don't fall).
  5. Grease a cookie sheet with coconut oil spray and place mounds of "dough" about the size of a hamburger bun onto the sheet.
  6. Bake for 15 minutes or until golden brown.
  7. Let completely cool before cutting or the buns will fall.
  8. 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.
  9. 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.
  10. Assembly: Place 2 bun halves on each plate and top with ham.
  11. 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.
  12. Top each egg with 2 to 3 TBS reserved hollandaise sauce and serve hot.
  13. 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.
Traditional Benedict (IHOP) = 1020 calories, 57g fat, 43g protein, 80g carbs, 6g fiber
"Healthified" Benedict = 675 calories, 64.2g fat, 23g protein, 3.4g carbs, trace fiber (85% fat, 13.6% protein, 2% carbs)
Recipe by Maria Mind Body Health at