Eggs Benedict Recipe - Cooking Index
Eggs Benedict Recipe - Cooking Index
| 4 | Eggs | |
| Canadian Bacon | ||
| Hollandaise Sauce | ||
| 1/2 cup | 99g / 3.5oz | Butter |
| 3 | Beaten egg yolks | |
| 1 tablespoon | 15ml | Water |
| 1 tablespoon | 15ml | Lemon juice |
Lightly grease skillet. Fill skillet half way with water. Bring water to boiling. Reduce heat and simmer.
Break eggs into cup and carefully slide one at a time into water. Allow space for each egg. Simmer for 5 minutes.
Meanwhile, heat Canadian Bacon in skillet. Remove poached egg and serve with Canadian Bacon and Hollandaise Sauce.
For Hollandaise Sauce, combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly.
This recipe yields 4 servings; recipe total 6.6 grams of carbs, per serving 1.6 grams of carbs.
Source:
Low Carb Recipes at http://www.locarbrecipes.com
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