Ree Drummonds Low Carb Eggs Benedict Recipes

CARB BUSTER BREAKFAST WITH HOLLANDAISE

Steps:

• For the vegetables: Warm the olive oil in a medium skillet over medium-high heat. Add the onions and cook until starting to soften, 2 to 3 minutes. Add the squash and zucchini, sprinkle with salt and pepper and stir and cook for 3 to 4 minutes. Remove from the heat and set aside.
• Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.
• For the hollandaise sauce: In a small saucepan, melt the butter until sizzling.
• Put the egg yolks in a blender. Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring the butter until it's all gone, then immediately begin pouring the lemon juice into the blender. Check the blender to make sure the sauce is still liquid and moving easily through the blades; if it's not, add a little more juice and give it a stir, then blend again. Add a generous shake of cayenne pepper. If the sauce is too thick, continue to blend while adding more lemon juice.
• For the poached eggs: Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular "whirlpool." Crack the eggs into the water and allow them to swirl around in the water until they begin to set. Let them stay in the water for 1 minute, then remove them with a slotted spoon and set on a plate. If the eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.
• Spoon the vegetables on plates or in bowls and set the eggs on top. Lay the tomato slices on the side. Place the cheese slices on the side. Sprinkle the eggs with salt and pepper and serve with the hollandaise sauce poured over the top.

EGGS BENEDICT

Steps:

• Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top.