Eggs Benedict, a breakfast classic that’s somehow both fancy and comforting—like wearing pajamas to a gala. But who says you can’t shake things up a bit? With these low-carb variations, you can indulge guilt-free, whether you’re a die-hard keto fan or just trying to cut back on the carbs. Imagine the rich, velvety yolk cascading over a bed of flavor-packed goodness, and suddenly, your morning just got a whole lot more exciting.
Steps
- Separate the yolk from one egg and place it in a small saucepan with 1 tablespoon of water and about 1/2 tablespoon of fresh lemon juice. Whisk these ingredients together until smooth, keeping the pot off the heat.
- Cut 4 tablespoons of butter into small chunks and add them to the pot with the egg yolk mixture. Place the pot over low heat and whisk continuously as the butter melts, allowing it to emulsify with the yolk and water.
- Continue whisking over low heat until the mixture thickens into a smooth, velvety sauce. Once thickened, remove it from the heat and season with a pinch of salt and cayenne pepper. Adjust the lemon to your taste if needed and keep the sauce warm by setting the pot near the stovetop.
- In a large skillet over medium heat, melt 1 teaspoon of butter, then toast the English muffins cut-side down until browned. Flip to toast the other side briefly, then remove them from the skillet and set aside on a plate.
- Wipe the skillet clean and melt another teaspoon of butter, then brown the ham slices on both sides. Place the cooked ham on top of the toasted English muffins.
- Lower the heat to medium-low, add the last teaspoon of butter, and fry two eggs until the whites are cooked but the yolks remain runny. Place the cooked eggs on top of the ham on the English muffins.
- Drizzle the warm hollandaise sauce over the eggs and ham, completing your Almost Eggs Benedict ready to be served.
Ingredients
- 5 tablespoons butter, divided
- 2 English muffins
- 3 large eggs, divided
- 2 thick slices of ham
- 1 tablespoon water
- 1 lemon (or about 1/2 tablespoon juice)
- Pinch of cayenne pepper
- Pinch of salt and pepper
Nutritional Values
Calories: 1039.9kcal | Carbohydrates: 48.6g | Protein: 38.1g | Fat: 77.1g | Sodium: 2134.4mg | Fiber: 3g
FAQ
- What is “Almost” Eggs Benedict?
- “Almost” Eggs Benedict is a simplified version of the classic brunch dish, designed to be easy and approachable, perfect for serving two people. It uses sunny side up eggs instead of poached eggs, maintaining the signature runny yolk while being easier to prepare.
- Can I make hollandaise sauce without a blender?
- Yes, you can make hollandaise sauce using a simple one-pot method. This technique involves whisking the ingredients over low heat until the sauce thickens, making it an easy alternative if you don’t have a suitable blender.
- How can I scale down the hollandaise sauce for fewer servings?
- The recipe can be scaled down to use just one egg yolk, which still provides enough sauce for two servings. Depending on your preference for hollandaise, you might even stretch it to cover three or four servings.
- What type of lemon juice should I use for the hollandaise sauce?
- Fresh lemon juice is highly recommended over bottled juice for the best flavor. If you prefer a less lemony taste, start with 1 teaspoon of lemon juice and adjust to your liking.
- Is there a way to use the leftover egg white from the hollandaise sauce preparation?
- Yes, you can cook the leftover egg white and add it to one of your Eggs Benedict servings, ensuring no part of the egg goes to waste.
Tips
- Use Fresh Lemon for Hollandaise: Fresh lemon juice significantly enhances the flavor of your hollandaise sauce compared to bottled juice. If you prefer a milder lemon taste, start with 1 teaspoon of juice and adjust to your liking.
- Maintain Low Heat for Hollandaise: When making hollandaise sauce, keep the heat low and whisk continuously to prevent the yolk from cooking too quickly. This technique ensures a smooth and velvety sauce.
- Toast English Muffins Thoroughly: For the best texture, toast your English muffins until they are golden and crispy. This step adds a delightful crunch to your Almost Eggs Benedict.
- Cook Eggs Over Medium-Low Heat: By cooking the eggs over medium-low heat, you give the whites time to set while keeping the yolks runny, which is perfect for the rich, saucy experience of Eggs Benedict.
Equipment
- Small sauce pot – Essential for making the hollandaise sauce using the one pot method.
- Whisk – Needed for whisking the hollandaise sauce ingredients together.
- Large skillet – Used for cooking the English muffins, ham, and eggs. If someone doesn’t have a large enough skillet, they may consider purchasing one.
- Lemon squeezer or citrus juicer – Useful for extracting fresh lemon juice as recommended for the hollandaise sauce.
