I love Eggs Benedict, it’s probably my second favorite thing after Breakfast Lasagna. I think, if I felt like doing the work I would make Breakfast Lasagna all the time lol. If you have ever made Veggie Lasagna (or regular) from scratch, you know it takes some time. Its kind of the same as that, minus the hours it takes to make Marinara Sauce. We normally just keep it simple around here, for the most part. Lately I have just been doing eggs and sausage, or replace breakfast with a veggie and berry smoothie. The weekday mornings are more hectic than the weekend though, or sometimes I just don’t feel like doing all the dishes lol. Today is one of those days.
I hope you enjoy this recipe!
4 large mushroom caps
2 pieces of bacon (or canadian bacon)
4 poached eggs
1 Tbsp white vinegar
6 egg yolks
4 Tbsp melted butter (I suggest Kerry Gold)
1/2 small lemon, juiced
1/4 tsp salt
1/4 tsp pepper
Coconut oil (or butter) for the pan
Start by heating a pan on medium heat and adding a little coconut oil.
Fry your bacon until crispy, and cut each piece in half. Set aside.
Remove the stems and insides from your mushroom so you have 4 mushroom caps.
Heat a pan on medium heat and add a little coconut oil again, and place each mushroom in the pan.
Cook for about 4 minutes, then flip to the other side for another 3 minutes. Remove the mushrooms onto a paper towel lined plate and set aside.
Heat a medium sized sauce pan filled half way with water. Add the Tbsp of white vinegar.
Once the water comes to a boil, crack 4 eggs in the water and cook for about 6 minutes if you want the middle to be runny, or for about 10 minutes if you want them solid. Remove the eggs with a slotted spoon onto a paper towel lined plate to remove any extra water.
While the eggs are cooking, fill a small sauce pan 1/4 of the way with water, and place a glass bowl on top. Make sure the glass bowl does not touch the water.
Whisk your egg yolks and lemon in the bowl until doubled in volume and looks a little thick.
*If you start to get scrambled eggs, remove from the heat immediately and whisk on the counter. This has never happened for me, but I have had people ask me about that. More than likely your heat is too high if that is happening.
Slowly add the butter to egg and continue to whisk for another 5 minutes.
Remove the bowl from the sauce pot, and add the salt, pepper and dash of cayenne pepper and whisk together.
To assemble, place 1/2 a piece of bacon inside your mushroom cup, top with 1 poached egg and spoon the hollandaise sauce on top.
Recipe makes 4 Eggs Benedict Mushroom Caps
Each one has 0.67 carbs