Bobby Flay Eggs Benedict Recipe

Low Calorie Eggs Benedict Recipe Lose Weight By …

WEBJan 23, 2021 · This low calorie hollandaise makes the best Eggs Benedict recipe… ever! It's low in calories, but high in flavor, and packed full of …

1. In a small sauce pan whisk the Low Calorie Hollandaise ingredients together. Heat over low heat to warm up while you work on the Eggs Benedict.
2. Heat a large skillet on medium low heat, add the Canadian Bacon or ham and cook until warmed through and slightly browned, about 3 minutes each side.
3. While the Canadian bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil. Add the vinegar, and lower the heat to a bare simmer.
4. Working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.

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Eggs Benedict with Apple Sausage and Mustard Hollandaise

WEBJan 4, 2017 · Transfer to a bowl to cool slightly. Add the pork, maple syrup, cayenne and some salt and pepper to the apple mixture; …

1. For the sausage: Chop the garlic, sprinkle it with salt, and smear to a paste with the flat-side of a knife blade. Heat 1 tablespoon of the canola oil in a medium skillet over medium heat. Add the apple, onion, garlic paste, sage, thyme and some salt and pepper, and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Transfer to a bowl to cool slightly.
2. Add the pork, maple syrup, cayenne and some salt and pepper to the apple mixture; stir to combine. Cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
3. Line a large plate with paper towels. Shape the sausage mixture into eight equal patties at least 3-inches wide. Heat 2 tablespoons of the remaining canola oil in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add four of the patties, and cook until golden brown and just cooked through, about 3 minutes per side. Drain on the paper towels. Repeat with another 2 tablespoons canola oil and the remaining four patties.
4. For the mustard hollandaise: Put the egg yolks in a medium, stainless-steel bowl set over (not in!) a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened.

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