Eggs Benedict with Mushroom Caps

Ingredients

• Ingredients: For the Hollandaise sauce:

  • 2 egg yolks

  • 1 tablespoon lemon juice

  • 1/2 cup unsalted butter, melted

  • Salt and pepper to taste

  • Optional: pinch of cayenne pepper

• For the Eggs Benedict:

  • 4 large eggs

  • 8 slices Canadian bacon or ham

  • 4 large portobello mushroom caps, stems removed

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Fresh chives or parsley for garnish

Instructions

• Start by preparing the Hollandaise sauce. Fill a small saucepan with water and place it over low heat to create a gentle simmer.

• In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined.

• Place the bowl over the saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.

• Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. This should take about 3-4 minutes.

• Remove the bowl from the heat and season the Hollandaise sauce with salt, pepper, and cayenne pepper (if desired). Keep the sauce warm by placing it in a bowl of warm water while you prepare the rest of the dish.

• Preheat your oven to 400°F (200°C).

• Place the portobello mushroom caps on a baking sheet, drizzle them with olive oil, and season with salt and pepper.

• Bake the mushroom caps for about 10-12 minutes until they are tender and cooked through.

• While the mushrooms are baking, heat a skillet over medium heat and cook the Canadian bacon or ham slices until they are heated through. Set them aside.

• Fill a medium-sized saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water.

• Crack each egg into a separate small bowl or ramekin. Create a gentle whirlpool in the simmering water by stirring it in a circular motion with a spoon.

• Carefully slide one egg at a time into the center of the whirlpool. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.

• Using a slotted spoon, remove the poached eggs from the water and place them on a plate lined with a paper towel to drain any excess water.

• To assemble, place two portobello mushroom caps on each plate. Top each mushroom cap with a slice of Canadian bacon or ham, followed by a poached egg.

• Drizzle the Hollandaise sauce generously over the eggs. Garnish with fresh chives or parsley.

• Serve the low-carb Eggs Benedict immediately and enjoy!

This low-carb version of Eggs Benedict replaces the traditional English muffin with portobello mushroom cups, making it a delicious and satisfying low-carb breakfast option.