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Eggs Benedict

By August 17, 2010December 3rd, 2020Breakfast

Eggs Benedict

My healthified version of Eggs Benedict.

Eggs Benedict

6 large egg yolks
1/4 cup lemon juice
2 TBS Dijon mustard
1 1/2 cups melted unsalted butter
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp cayenne
1 large eggplant (cut into “English muffin” shapes)
3 cups Crab, or ham slices
12 large eggs
Optional: Capers

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.

Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce while whisking until is it well incorporated. Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside.

Preheat oven to 450 degrees F. Cut eggplant into “english muffins” (I used a round cookie cutter) and arrange on a baking sheet in a single layer. Sprinkle with salt and bake until toasted, about 5 minutes.

Put 2 muffin halves on each plate and top with crab (or a slice of ham if you are traditional:), dividing evenly.

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 crab-topped eggplant.

Top each egg with 2 to 3 tbsp. reserved hollandaise sauce and serve hot.

How to Prepare Eggplant
Eggplant is a very bitter vegetable and it must be prepared carefully. Older eggplants tend to be more bitter than younger ones, so you should choose eggplants that are firm, shiny, light, and smooth-skinned. Pockmarks and soft spots are indicators of a more bitter eggplant.The usual preparation method is to slice it, wash it well, and then rub it with salt. The salt pulls out the bitter juices, so when preparing it is often best to put the slices of eggplant on a rack over a sink or on paper towels. After at least 30 to 60 minutes, brush off the salt with a paper towel and cook according to your recipe. When the eggplant has been “purged” in this manner, the flesh becomes much more absorbent and flexible, like a sponge, and is excellent at absorbing other liquids and flavors.

NUTRITIONAL INFO: Serves 6 (with 4 TBS of hollandaise per serving)
739 Calories, 66.8g fat, 28g protein, 8.9g Carbs, 3.7g fiber (81% fat, 14% protein, 5% carbs)

Testimony of the Day

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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Lisa says:

    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;)

  • Lucy says:

    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 🙂

  • Jennifer says:

    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.

  • Kisha West says:

    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

  • Kisha West says:

    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!

  • Karen says:

    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!

    • cemmerich says:

      I removed that part. If you have fresh eggs, you don’t need to worry about reaching a certain temp (I never do). Thanks! 🙂

  • Nancy says:

    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!

  • Colleen says:

    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. 🙁

  • Ezmare says:

    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!

  • Mia says:

    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!

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