Protein Packed Eggs Benedict
Who says gourmet breakfasts are only for the weekend? With a little planning, you can bring the luxurious flavors of eggs Benedict into your morning routine. This carnivore diet breakfast recipe swaps the traditional bread with a low-carb alternative, focusing on the creamy hollandaise, rich eggs, and crispy bacon that make this dish iconic. Perfect for a special breakfast or brunch, these indulgent flavors will make you forget about the missing carbs.
Ingredients
- 8 large eggs
- 4 English muffins low-carb or carnivore-friendly, cut in half and toasted
- 8 slices regular thin-cut bacon, cooked and cut in half crosswise, plus extra crumbled cooked bacon for garnish, if desired
- 1 batch hollandaise sauce for serving
Instructions
- Fill a medium pot or pan with water and bring it to a gentle simmer. The water level should be about 3 inches deep, and the pan should be wide enough to poach 2 eggs at a time. Add a splash of vinegar to the water to help the egg whites hold their shape.
- Crack an egg into a ramekin. Create a gentle whirlpool in the simmering water using the handle of a wooden spoon. Slide the egg from the ramekin into the center of the whirlpool. Repeat with another egg. Poach 2 eggs at a time for 2–3 minutes, or until the whites are set, and the yolks are soft.
- Use a slotted spoon to remove the poached eggs and transfer them to a dish of warm water. Repeat with the remaining eggs.
- Toast the low-carb English muffins if not done ahead of time. Warm the cooked bacon if necessary.
- Place two halves of a toasted English muffin on a serving plate. Top each half with two bacon pieces, followed by a poached egg. Spoon hollandaise sauce generously over each egg. Garnish with crumbled bacon if desired.
- Serve immediately while the eggs are warm, and the hollandaise sauce is creamy.
Tried this recipe?Let us know how it was!