Last updated on April 3rd, 2019 at 03:03 am
Breakfast never tasted better than homemade Eggs Benedict. Every time I go to a restaurant, I always seem to order the Eggs Benedict, not anything else. Growing up as a child, I think my favourite instant thing to buy at the grocery was the hollandaise sauce. My mom and I didn’t know how to make it so we’d just buy the instant version. However, now that I’m an adult and love experimenting with food, I love making my own homemade hollandaise sauce.
It’s fairly simple to make, but there are a few things that could go wrong. I’ve messed up a fair share of hollandaise sauce. I used a couple of slices from my GF low-carb sandwich bread, some bacon slices, wilted spinach and poached eggs. I also decided to add some asparagus in there because asparagus and hollaidaise sauce go very well together.
- 2 large eggs
- 8 medium asparagus
- 2 slices Paleo Low Carb Sandwich Bread
- 2 slices bacon
- 1/2 bunch spinach
- 2 tsp white vinegar
- Cut the stems off the asparagus and spinach.
- In a large frying pan, add some water and make it come to a boil. Add your asparagus and boil 5 minutes. Take them out of the water and set aside.
- Add the fresh spinach into the water and let it wilt.
- Once wilted, drain and set aside.
- In the same frying pan, add your bacon slices and fry until nice and crispy.
- Toast your bread.
- Add water to a sauce pan and add 2 tsp of white vinegar. Simmer over medium heat.
- Crack 1 egg into a measuring cup.
- When the water is hot, with one hand stir the water with a spatula in one direction until it's all spinning around. With the other hand, carefully add the egg into the center of the whirlpool. The swirling water around will prevent the egg from having its white dissipate. Crack the other egg and place it in the middle of the pot again using the same method.
- Turn off the heat and let it cook for 5-6 minutes untouched with the sauce pan covered.
- Carefully take the poached eggs out of the water with a slotted spoon and set aside.
- Put 2-3 inches of water into a sauce pan and simmer. Do not let it boil. Simmer on the lowest heat.
- Put your egg yolks into a glass bowl (I find metal bowls heat faster than glass bowls and may curdle your eggs) with the lemon juice. Vigorously mix with a whisk.
- Put the glass bowl over the sauce pan. The simmering water's evaporation will touch the glass bowl and this will cook our hollandaise sauce.
- The trick to a hollandaise sauce is to never stop whisking. You will build some serious arm muscles here.
- While whisking, slowly drizzle your melted ghee into the yolks. Drizzle like 1 tbsp at a time really slowly. Repeat this step until all of the ghee has been added. Continue whisking until your sauce starts to thicken.
- Take it off the heat and continue whisking. Once the desired thickness is achieved, sprinkle the salt and whisk in. Set aside.
- If you notice your sauce may break, take the bowl out of the saucepan and continue whisking. If your sauce has already broken, you could try to add 1-2 tbsp of cold water and whisk it in extremely quickly. It may or may not work depending on how broken your sauce is.
- If your sauce is not thick enough, continue whisking. It will start to thicken as the eggs cook with the heat.
- Put your toast on a plate and cover with the bacon and spinach. Carefully place the poached egg over the spinach.
- Put your asparagus beside the eggs benedict.
- Spoon the hollandaise sauce over everything.
- Sprinkle the paprika powder and black pepper over the sauce.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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