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Directions First, make the hollandaise: Add the egg yolks to a blender with the lemon juice and a pinch of salt. Blend on high for 30 seconds, until …

Rating: 5/5(2)
1. First, make the hollandaise: Add the egg yolks to a blender with the lemon juice and a pinch of salt. Blend on high for 30 seconds, until totally mixed. Adjust the blender speed to low and slowly drizzle in the hot melted butter. The sauce will start to get very thick. Add the mustard, black pepper and cayenne and mix until combined. If it becomes too thick to blend, squeeze in the juice of the other half of the lemon and try again. Put the lid on the blender and keep warm.
2. Crack the eggs into separate small ramekins. Set aside.
3. In a large nonstick skillet, cook the bacon over medium-high heat, turning until crisp. Remove from the skillet and drain on a paper-towel-lined plate. Pour off the grease, reduce the heat to medium-low and add the garlic. Stir and cook for 30 seconds, being careful not to burn the garlic. Add the kale, sprinkle with salt, pepper and red pepper flakes. Cook for about 3 minutes, until the kale is wilted. Set aside and keep warm.
4. To poach the eggs, boil 2 quarts of water in a medium saucepan over medium-high heat. Add a pinch of salt and the vinegar. Use a metal spoon to carefully stir a vigorous "whirlpool" in the water. Immediately drop 2 of the eggs into the center of the whirlpool and let them cook for about 3 minutes for a soft yolk. Use a slotted spoon to carefully lift the eggs out of the water. Gently shake the spoon and check the doneness. If they are too soft, return them to the water for 45 seconds. Repeat with the other eggs. Drain on a paper-towel-lined plate.

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Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat …

Rating: 5/5(6)
1. Make the hollandaise sauce: Melt the butter in a small saucepan over medium heat until no longer foamy (but not browned), 6 to 8 minutes. Transfer the clear butter to a liquid measuring cup, leaving the milk solids on the bottom of the pan; discard the solids.
2. Heat 1 inch of water in a medium saucepan over medium heat until steaming but not simmering. Combine the egg yolks, 1 tablespoon water and 2 teaspoons lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepan (do not let the bowl touch the water). Cook, whisking constantly, until the egg mixture is pale yellow and thickened, 3 to 5 minutes. Check periodically to make sure the water isn’t boiling or the egg yolks might overcook.
3. Remove the bowl from the saucepan; slowly pour in the melted butter, a drop at a time at first, whisking constantly until thick. Whisk in the remaining 2 teaspoons lemon juice, the cayenne and ¼ teaspoon salt. If the sauce is too thick, whisk in some warm water, 1 tablespoon at a time, to loosen. Return the bowl to the saucepan of water with the heat turned off to keep warm; whisk occasionally.
4. Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat as needed to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible. Cook until the whites are set but the yolks are still runny, 3 to 3½ minutes. Remove the eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Gently blot the eggs dry and trim off any wispy pieces. Repeat with the remaining 4 eggs.

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Watch how to make this recipe. Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the

Rating: 5/5(78)

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Place slices of toasted low carb English muffins (or tomato slices) on plates. Top each with a slice of Canadian bacon (or ham). Place poached eggs on top and pour …

1. Place 2-3 inches of water in a deep skillet or saucepan with a drop of vinegar. Bring water to a boil then reduce heat to just under boil.
2. Carefully break eggs into hot water and cook until whites are firm. Remove with slotted spoon.
3. Place slices of toasted low carb English muffins (or tomato slices) on plates. Top each with a slice of Canadian bacon (or ham). Place poached eggs on top and pour Hollandaise sauce over eggs. Sprinkle with paprika if desired.

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Put the egg yolks in a blender. Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream …

Rating: 5/5(5)
1. For the vegetables: Warm the olive oil in a medium skillet over medium-high heat. Add the onions and cook until starting to soften, 2 to 3 minutes. Add the squash and zucchini, sprinkle with salt and pepper and stir and cook for 3 to 4 minutes. Remove from the heat and set aside.
2. Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.
3. For the hollandaise sauce: In a small saucepan, melt the butter until sizzling.
4. Put the egg yolks in a blender. Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring the butter until it's all gone, then immediately begin pouring the lemon juice into the blender. Check the blender to make sure the sauce is still liquid and moving easily through the blades; if it's not, add a little more juice and give it a stir, then blend again. Add a generous shake of cayenne pepper. If the sauce is too thick, continue to blend while adding more lemon juice.

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Heat a skillet up to medium, add the Canadian bacon and brown on both sides. Follow instructions for the Hollandaise sauce, being careful to stir often. Once your other ingredients are ready, bring the large pot of water to a simmer. Add a splash of vinegar to the water. Crack each egg into individual ramekins.

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Crack one egg into a small cup. Place about 1-2 inches of water in a small sauce pan and bring to a boil. Lower to a very low simmer. Add salt and vinegar. With the handle of a …

Rating: 5/5(1)
1. Place 1 tomato slice on each serving plate.
2. Salt and pepper tomato if desired.
3. Place 1/4 avocado cut into 3 wedges over the tomato. Set aside.
4. Crack one egg into a small cup.

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More about "low carb eggs benedict recipes" REE DRUMMOND'S LOW-CARB EGGS BENEDICT - THE DR. OZ SHOW. 2020-12-21 · Recipe from The Pioneer Woman Cooks: The New Frontier. Eggs benedict are usually pretty high in carbs and calories. But this recipe from the … From doctoroz.com Servings 4 Author The Dr. Oz Show. To make the hollandaise …

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In a large bowl whisk eggs, milk, herbs, salt and pepper until well combined. When onions are tender, add ham to skillet and toss until warm. Add asparagus to skillet and spread …

1. Heat oven to 350 degrees. Prep and assemble all ingredients. Cook asparagus, see notes below.
2. In a 12" cast iron (or oven safe) skillet over medium heat, add olive oil and onions. Cook onions until tender.
3. While onions are cooking make egg mixture. In a large bowl whisk eggs, milk, herbs, salt and pepper until well combined.
4. When onions are tender, add ham to skillet and toss until warm. Add asparagus to skillet and spread ingredients evenly across pan. Sprinkle with cheese, then pour egg mixture over the top. Continue cooking over medium heat until edges start to pull away from the sides of pan, usually about 5 to 7 minutes.

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Heat the butter in a medium skillet over medium high heat. Once the butter is melted and the pan is hot, add the Canadian bacon. Cook until it just starts to brown. Crack the eggs into a large mixing bowl and whisk. Add the heavy cream, Dijon mustard, garlic powder, onion powder, paprika, sea salt and black pepper.

Rating: 5/5(1)

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You Gotta Love Eggs Benedict! Low carb style! Eggs are one of the most versatile foods on Earth! Fried, poached, boiled, emulsified, beaten, …

Rating: 5/5(38)

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Bring a deep saucepan of water (at least 2 liters) to the boil and add the vinegar. Break the eggs into ramekins or 4 separate coffee cups. Split the …

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When I posted this keto eggs benedict recipe on Facebook, one reader commented that another option is to simply omit the bread. That's very …

Rating: 4.9/5(63)
1. In a small microwave-safe bowl (mine measures 3 inches on the bottom and 3.5 inches at the top), melt 1 tablespoon of butter in the microwave.
2. Heat 1 tablespoon of butter in a nonstick skillet. Add the two pieces of bread. Cook, gently pressing on them with a spatula to ensure even toasting, until golden, about 3 minutes per side. Set aside.
3. Add the egg yolk, water, lemon juice, kosher salt and cayenne pepper into a cup that just fits the head of an immersion blender. I use a 16-oz coffee mug.
4. It's easiest to use a microwave egg poacher – follow the manufacturer's directions. Generally you would need to add a little water to the poacher cavities, break the eggs into the poacher, cover, and microwave for 60-90 seconds for two eggs.

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Eggs Benedict: (LOW CARB) makes 4 servings 2 lite English muffins, halved 4 thick slices of Canadian bacon 2 TBL white vinegar 4 eggs Hollandaise Sauce: 2 egg yolks 1 TBL fresh lemon juice 1 stick of butter, melted pinch of sea salt dash of Tabasco or Cheyenne pepper Start by filling a large skillet with water so it's about 3 inches deep. Add vinegar and heat over …

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Combine the egg yolks, cayenne, mustard, and lemon juice in a blender and while running the blender on low, add the butter in a slow stream to emulsify. Season with salt and …

1. Beat the egg whites and cream of tartar at medium speed for 1-2 minutes, or until a medium peak.
2. Beat the egg yolks, cream cheese, and sweetener until completely smooth. Mix 1⁄3 of the egg whites into the egg yolk mixture to lighten, and then fold in the remaining egg whites.
3. Spoon 1⁄2 cup dollops evenly on a parchment lined baking sheet. Spread into roughly 4-inch wide circles about 1⁄2-inch thick.
4. Bake for 20-25 minutes, until golden brown. Let cool for at least 1 hour.

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STEP 1. Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into four separate coffee …

1. Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

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Expert Tips. Be sure to whisk the egg yolk over the heat until thick and frothy, but do not allow it to over cook because it will turn into scrambled eggs.; Whisk the butter in slowly so that the sauce does not separate.; When poaching the eggs, be sure the water is not too hot.There should be little bubbles on the bottom of the pot, but none should be breaking the …

Rating: 5/5(7)

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Frequently Asked Questions

Is eggs benedict keto friendly?

The best part of keto eggs Benedict is the rich hollandaise sauce. So ditch the high carb English muffin and use a quick low carb bread instead! Eggs Benedict and a Bloody Mary is my favorite brunch.

How do you make a low carb benedict?

Eggs Benedict can be made low carb by replacing the traditional English muffin. This version uses a quick to prepare Hollandaise sauce and low carb bread.

How to make eggs benedict?

Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat as needed to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible.

What is in the keto eggs benedict sauce?

The hollandaise sauce is ultra creamy with the perfect amount of lemon and salt. Created for two, this Keto Eggs Benedict is perfect for lazy Sunday mornings, but can easily be doubled or tripled for guests!

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