Eggplant Benedict - 7g Carbs, 2g Fiber, 5g Net Carbs
From: alldayidreamaboutfood.com
{High in sodium. Cut back where you can such as no added salt and unsalted butter. Take care, Gloria}
Low Carb and Gluten-Free
Using fried eggplant instead of english muffins makes for a delicious low carb Eggs Benedict recipe. And learn some tricks to perfectly poached eggs!
Now to put my Eggplant Benedict idea to the test. I used Safest Choice for both the eggs and the Hollandaise sauce, so I wouldn't have to worry about accidentally poisoning anyone. Safest Choice certainly makes it a lot easier to be carefree about ingesting undercooked or raw eggs, and as an inveterate batter-taster, that's pretty important to me. And I find them slightly easier to poach than conventional eggs, I think perhaps because the pasteurization process firms up the white a little while it's still in the shell. Benedict is a complicated dish only in that everything needs to be cooking and come together just at the right time. You want your Hollandaise to still be warm and your eggplant to be just off the pan when those eggs get poached. To make things easier on myself, I made the Hollandaise first, before I fried the eggplant and poached the eggs. And the eggplant rounds made the perfect base for my poached eggs, and soaked up the runny yolks and creamy Hollandaise just as I thought they would. I now feel a lot more confident about making a decent Eggs Benedict!
>> Hollandaise Sauce
2 large egg yolks
2 tsp lemon juice
1/4 cup butter, melted
1/4 tsp salt
Pinch cayenne pepper
>> Eggplant Benedict
2 Tbsp butter
4 slices eggplant, about 1/2 inch thick each
Salt and pepper
2 Tbsp vinegar
4 large eggs
4 slices Canadian bacon (or ham or regular bacon, cooked crisp)
Paprika, for sprinkling.
For the hollandaise, whisk egg yolks and lemon juice in a bowl over a pan of barely simmering water (do not let bottom of bowl touch water).
Slowly drizzle in melted butter and keep whisking until mixture thickens. Do not overcook.
Remove from heat and whisk in salt and cayenne pepper. Cover and set aside while preparing eggplant and eggs.
For the eggplant, heat butter in a large skillet over medium heat. When butter is melted, add eggplant slices.
Sprinkle with salt and pepper and cook until tender and mostly translucent, about 3 to 5 minutes per side.
To poach the eggs, fill a large pot about half full with water. Bring to just a boil, then reduce heat so it is just simmering (I found that about 180F to 185F on an instant-read thermometer was perfect).
Break each egg individually into a fine-mesh sieve set over a bowl and let the watery part of the white drain out. Add egg to water and repeat with remaining eggs, cooking each about 3 minutes and gently turning over each egg once during cooking. Cook until white is set but the yolk remains soft.
Remove with a slotted spoon to let water drain off.
To assemble, top each eggplant slice with ham or bacon.
Top this with a poached egg, then drizzle with hollandaise (if the sauce has thickened while cooking everything else, simply add a tsp or so warm water and whisk briskly).
Season with salt and pepper to taste and sprinkle with paprika.
Serves: 2
Nutrition per Serving: 624 Calories, 54g Fat, 77.2% Calories from Fat, 758mg Cholesterol, 28g Protein, 7g Carbs, 2g Dietary Fiber, 5g Net Carbs, *1,335mg Sodium
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