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Elegant Yet Easy To Make Eggs Benedict

I was thinking just the other day that I failed to wish all of the wonderful Mom’s who follow my blog a Happy Mothers Day. Which got me thinking about a Mother’s Day Brunch which THEN led me to one of my all-time favorite brunch foods, Eggs Benedict. See how my mind always goes to food?!

Ingredients for making Elegant Yet Easy To Make Eggs Benedict

Don’t ever let Eggs Benedict intimidate you when it comes to trying a new recipe. I promise this recipe is easy to make with only a few ingredients needed. Also, I have kept mine Low-Carb with the addition of Keto Sandwich Buns instead of the traditional English Muffin or even a Croissant. The key to making this dish is the timing of the various parts of the recipe but don’t fear, I will help you with this.

Eggs Benedict has evolved over the years from it’s humble beginning in New York in the mid-1800’s. The original recipe consisted of a toasted English Muffin topped with Canadian Bacon, a Poached Egg and covered with Hollandaise Sauce. Over the years however, it seems as if just about everything can be eaten as a “Benedict”. I have seen Salmon Benedicts, Veggie Benedicts, Steak Benedicts and even Sausage Gravy Benedicts (yes, one of my other favorites).

Since we are smack dab in the middle of the two holidays celebrating our mothers and fathers, two holidays that scream “Let’s do brunch,” I decided that we should start with the basic tried and true eggs benedict. And yes, being on a Keto or Low-Carb diet doesn’t mean you can’t enjoy a brunch favorite.

Let me start this section by saying that the thing I do that makes this recipe so simple is that I prep two and sometimes three of the ingredients ahead of time. That way the morning I want to serve this dish (and maybe have a Bloody Mary tossed in for good measure) all I have to do is heat those ingredients, make the Hollandaise Sauce and cook up some Poached Eggs. It couldn’t get more easier than that.

The first part of the recipe you want to make is the Hollandaise Sauce. This will take about five minutes to pull together then five minutes to cook. Once it is done thickening up it will sit nicely on the stove until you are ready to eat. This is one item that is best served fresh however, if you don’t feel like doing a lot of cooking first thing in the morning, or you don’t have time, this too can be made the day before and kept in the refrigerator.

Here’s a tip though on heating the Hollandaise Sauce: Since the sauce is made from Egg Yolks, when you reheat in the microwave or on the stove, you have to be careful not to overcook the sauce or you will end up with soft eggs. How do I know this? It happenend to me. If that does happen you can cut the sauce with some lemon juice, which I always add to my Hollandaise Sauce, or a tablespoon of warm water and mix well. If you are reheating in a microwave the best way to prevent this from happening is to heat in short bursts of time. I like to do 15 seconds at a time until the sauce is hot and I continually check it to make sure it is not “cooking”. If reheating stove top just keep it on low and stir as often as possible. Email me if you have any questions at all.

The next item I prep is the bacon. Whenever I make bacon I cook extra (actually many times I bake a pound at a time in the oven) so it is a snap to pull what I need out of the fridge. If you go this route just remove the pieces you need and place on a paper towel and then set them aside until ready to serve. I like to use two slices of bacon per Keto Sandwich Bun.

Next we move on to the buns. If you don’t have any made then check out my recipe on this site for Keto Sandwich Buns and make them prior to starting your Benedict preparation. If you really want to save time, make a batch the day before, or whenever you have free time, and store them in a Zip Lock bag in the refrigerator. These buns will keep for up to five days in the fridge.

For this recipe I used four Keto Sandwich Buns I had stored in the refrigerator. Place the buns in a frying pan on the stove over low heat. After approximately two minutes turn the buns over and heat the other side. When they are done heating remove the pan to a cool burner on the stove with a lid on to keep them warm until ready to serve.

I have found a fool-proof way of poaching eggs that I am glad to share with you. I start by greasing the bottom of the frying pan I will be cooking the eggs in. Even though mine is non-stick, I still use some butter or tallow to grease the pan lightly. There is nothing worse than removing a poached egg from the hot water, having the egg stick to the bottom of the pan and watching as the water turns from cloudy to yellow because a yolk broke. Yup, been there, done that.

Next I put about an inch and a half or even two inches of warm water in the frying pan and turn the heat on high. Add a dash of salt and about a tablespoon of white vinegar. Bless the person that came up with the idea of the vinegar to the water. Vinegar causes the whites of the egg to cook quicker and holds them together in the water. It works every time for me.

I believe the secret to good poached eggs is to be gentle with the eggs both when putting them in the boiling water and while they are cooking. When the water comes to a boil, turn the temperature down to medium then carefully crack the egg into the water. 1) Hold the shell close to the water when breaking so the egg doesn’t drop (and subsequently splash hot water) into the pan. 2) Try to place the eggs around the pan so they don’t join together in the water.

As the eggs are cooking, with a slotted spoon, very gently splash or move hot water onto the top of the eggs. You can actually see the top of the yolk turning from yellow to pale white as the eggs cook. You only need to leave the eggs in the hot water for two to three minutes-you are looking for the whites to be firm and holding together and the yolk to be turning white on top. When you see the whites holding together it is time to remove the eggs from the boiling water. Of course if you prefer eggs a little more firm, just leave them in the boiling water for a minute longer.

While the eggs are cooking it is time to start to build your Benedict. Place two heated or just baked Keto Sandwich Buns on your plate. Then add a stack of bacon, two pieces on each bun. Check your Hollandaise Sauce again to make sure it is hot but not overcooked. When the eggs are ready to serve, again with a slotted spoon, gently remove the eggs one at a time and place them on the nest of bacon. Remember, when you lift the egg out of the water you want to drain off any water that might be on the slotted spoon or on top of the eggs. Once the eggs are on top of the bacon spoon some Hollandaise Sauce on the top of the egg-use as much as you like. Some people love Hollandaise Sauce and some don’t want a lot. This is all up to personal preference. Garnish with a dash of Ceyenne Pepper and voila’! You have delicious Eggs Benedict. Enjoy!

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