Eggs Benedict

Eggs Benedict is a classic breakfast dish with poached eggs on an English muffin with bacon and hollandaise. In this recipe I use a low carb, gluten free version of the English muffin.

Egg benedict, gluten free, low carb, endometriosis diet

Muffins:

3 eggs
3 tablespoons coconut flour
2 tablespoons almond flour
1 teaspoon husk fiber
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon canola oil

Preheat oven to 190 degrees Celsius. Mix all the ingredients in a bowl well together. Scoop the batter into 6 greased muffin papers and bake until the muffins are golden and cooked through, for about 10 minutes. Cool on a wire rack.IMG_5467

Hollandaise sauce:

3 egg yolks
1 tablespoon lemon juice
150 g butter
1 tablespoon chopped parsley
Salt and pepper to taste

Beat the egg yolks and the lemon juice over a double boiler until mixture thickens and becomes fluffy. Make sure it doesn’t get too hot and scrambles. Whip in cubes of butter, and continue to whisk constantly until all the butter is incorporated and the sauce is thick and fluffy. Add parsley and leave it while you make the eggs.

Eggs and bacon:

150 g good quality organic bacon
6 eggs
1 big salad leaf divided in 6
6 thin slices of tomato

Fry the bacon at low temperature until it’s crispy.

Bring water to a boil, and then lower the temperature to the water is simmering, not boiling. Crack an egg and pour the egg in the water and poach for about 5-6 minutes. The yolk should be soft and the whites firm. Lift up the egg with a slotted spoon an let the water drain well and sprinkle with a little salt.

Cut the muffins in half and arrange the bacon on the muffins and top with poached egg. Garnish with a little salad and tomato, and finish with a generous spoon hollandaise and serve at once.IMG_5475

 

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