Eggs Benedict
My healthified version of Eggs Benedict.
Equipment
Ingredients
PROTEIN BUNS:
- 3 large eggs separated
- 1/4 cup Jay Robb Unflavored Egg White Protein Powder
- 1/2 teaspoon fresh dill (or other herb of your choice)
HOLLANDAISE:
- 6 large egg yolks
- 1/4 cup lemon juice
- 2 tablespoons Primal Kitchen Dijon mustard
- 1 1/2 cups unsalted butter melted, (or melted bacon fat or duck fat if dairy sensitive)
- 1/2 teaspoon Redmond Real salt
- 1/8 teaspoon fresh ground black pepper
ADDITIONS:
- 12 slices lean Ham or prosciutto slices
- 12 large eggs poached
Instructions
PROTEIN 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 avocado 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.
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.
POACHED 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. 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.
- Top each egg with 2 to 3 TBS reserved hollandaise sauce and serve hot.
Nutrition
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One quick question…why are you serving these with eggplant rather than your homemade English muffins? I was wondering if it was healthier?
It was just another idea, but you could totally do it with the homemade ones;)
Thanks for the info regarding eggplant! I have two small ones just waiting to be used for something. Eggplant isn’t one of my favorites, but they were on sale 🙂
I love eggplant. What a great idea. The Japanese eggplants (not suitable for this recipe) are skinny and long and not bitter at all. A quick googling will bring up a photo for those not familiar with it.
Oh my goodness I will be making these for sure! Thanks a lot. I am FLOORED at all the food you enjoy and remain so svelte. Gives me hope. I saw you in your youtube videos – you are gorgeous! Your pictures don’t do you justice. – Kisha
Oh my goodness I will be making these for sure! Thanks a lot. I am FLOORED at all the food you enjoy and remain so svelte. Gives me hope. I saw you in your youtube videos – you are gorgeous! Your pictures don’t do you justice. – Kisha
Thanks girl! You totally made my day!
I made these and they were great but I overlooked the hollandaise sauce. It was nice and creamy and I was attempting to get the sauce to 140 degrees. The eggs curdled and separated from butter. It still tasted good. I will make it again and I know where it needs to be. Any idea how long it should cook if I am unable to measure the temperature accurately? Thanks for the great recipes!
I removed that part. If you have fresh eggs, you don’t need to worry about reaching a certain temp (I never do). Thanks! 🙂
This hollandaise is heavenly! It took forever (like 45 mins) for mine to get to even 130, and I stopped there, mainly because it was thick and it started to look like it was separating, and after all that time, I thought…what’s 10 degrees! And, they were farm fresh eggs, so now I know about that! Question though…keeping this in the fridge, how do you warm it up (just enough for me)…tried it one morning and it looked like it was just about to melt away, so stopped. So, now I just eat it cold…still fabulous! LOL, It took me quite a while to get up the courage to make this because the first time I made it (different recipe) it was a total flop! Your recipes are so fabulous! Thanks a million!
I just put it cold onto warm eggs. Thanks! 🙂
Well I must have done something wrong. I got everything going in the double boiler and everything looked great. Slowly added the butter and it looked amazing. added the salt and everyone separated. Tried to continue cooking without any luck. 🙁
It must have broken. Here are tips for bringing it back:
http://www.finecooking.com/item/13898/how-to-fix-a-broken-hollandaise-sauce
Question on the hollandaise sauce: is it possible to keep it in the fridge for a few days or must it be eaten straight away? Thanks for your awesome work!
It should keep in the fridge for up to a week. Thanks!
yeah, I made it (yum!) (like really yum!) and kept it in the fridge and ended up putting it on EVERYthing. It’s really great hollandaise. I made it with the MCT oil. mmmmm!
Thanks!