Once I got a successful recipe of English muffin, it was time to tackle the Classic Eggs Benedict. And it was just in time for Easter, so this made a wonderful brunch. The recipe is low carb, but not necessarily low calorie. Then again, it is very filling. I am going to try to refine it a bit so that the calories aren’t quite as high.

Classic Eggs Benedict with Asparagus

2 egg yolks
1 tablespoon lemon juice
pinch ground white pepper
1/8 teaspoon chili powder
1-1/2 teaspoons water
1/2 cup butter, melted
1/8 teaspoon salt

4 eggs
1/2 teaspoon distilled white vinegar
4 strips Canadian-style bacon
2 low carb English muffins, split
1 tablespoon butter, softened
12 stalks asparagus

Hollandaise Sauce:

Fill the bottom of a double boiler part-way with water or use a smaller pan or metal bowl inside a larger pan. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top pan, whisk together egg yolks, lemon juice, white pepper, chili powder, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while continuing to whisk. If the hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Cover and keep warm on the stove.

Eggs and Assembly:

Preheat oven on broiler setting.

Brown the bacon rounds in a medium skillet over medium high heat or put under the broiler with the split English muffins. Toast until lightly brown. Remove to a plate and put the bacon on top of the muffin. Put the asparagus spears on a miscrowave safe plate and cook for about 45 seconds. Lightly butter and place over the top of the bacon. Keep plate warm in the oven.

While the muffins are toasting, poach the eggs by filling a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate. Or butter poaching cups, place in the water and break an egg into each cup. Cover with pan lid and poach for about 3 minutes. Remove egg cup and slide onto the prepared muffin half.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with bacon bits if desired and serve immediately.

Nutrition Info: 2 servings (1 full muffin and 2 eggs) With LC Muffin included:
Calories: 932.4 Fat: 82.2 Net Carbs: 6.3 g Protein: 40.9 g

4 servings (1/2 muffin and one egg) with LC Muffin included:
Calories: 533.7 Fat: 18.5 g Net Carbs: 4.3 g Protein: 23.6 g

Originally POSTED BY RENE AVERETT AT 4/6/2013 10:05 AM