When I was growing up – during my teen years – my mother was divorced and raising us on her own. She pretty much made the same easy dinners every week. Her name was Josephine and one of those suppers was Eggs Benedict made with crispy bacon instead of Canadian bacon or ham. My brother and I loved it and I have made it this way ever since!
Lovely poached egg on a low-carb muffin topped with bacon and Hollandaise
Author: Kim's Club
Recipe type: Breakfast/Brunch
10g/1tbsp Ground flax
10g/1tbsp Ground almonds
5g/1tsp of dry grated parmesan OR ½ tsp peanut flour (these both improve the flavour)
pinch of salt
20g/1 heaped tbsp cream cheese
1tbsp unsweetened almond milk if needed
2 poached eggs
2-4 rashers of streaky bacon (or any bacon you fancy) cooked well.
2 tbsp of hollandaise (I use Erik's fresh Hollandaise from Ocado and Waitrose but you can make your own)*
125g/1/14 sticks butter
2 egg yolks
½ tsp vinegar
lemon juice and cayenne pepper
To make the muffin:
combine the first 4 ingredients and mix very well, adding a bit of almond milk if mixture is too thick. You want it to be thick but falling off the spoon.
Spoon into a round, greased, microwaveable ramekin or mug and microwave on high for 1 minute or until set. Turn out and slice lengthwise and toast (I use the toaster on high setting.)
To Make the Hollandaise:
Place yolks in a bowl over simmering water. Add vinegar and combine. Melt butter until just sizzling. Very slowly whisk the butter into the egg yolks. Keep whisking until pale, creamy and thick. Remove from heat and add lemon juice and a dash of cayenne pepper to taste.
Butter your muffin, top with bacon, then egg, then Hollandaise.
These are lovely – if you are paleo, omit the peanut flour and switch out the yogurt for coconut cream or plain coconut yogurt. You can also use coconut sugar – or drizzle with honey and sprinkle with cinnamon instead of the erythritol.
1 tsp peanut flour (OPTIONAL! Helps with the wheaty flavour)
15gm/2 tbsp psyllium husk
125gm/1½cups ground almonds
50gm/1/4 cup Truvia or Erythritol
½ tsp salt
1 tsp baking Soda
1 tsp baking powder
1 tsp vinegar (apple cider or wine vinegar)
1 tsp yeast granules (optional - for flavour only)
*25gm/1oz melted butter
*100gms/1/2 cup full-fat greek yogurt (I use Total or lactose free Turkish yogurt)
100ml/4oz. unsweetened almond milk
2 heaped tablespoons of cinnamon
100g/1/2 cup of granulated erythritol
preheat oven to 180C - 350F - gas Mark 4
grease a cast iron pan, or a cake tin with butter or coconut oil
In a large bowl combine dry ingredients except cinnamon and erythritol. Combine all wet ingredients and add to the dry. Mix well - preferably with electric whisk and let stand for a couple of minutes. Mixture will thicken.
Lay out a large rectangle of clingfilm and pat dough evenly across it. Mix the cinnamon with erythritol and sprinkle evenly over the entire surface of the dough. Using the clingfilm, roll up the dough into a long sausage. Unwrap and slice into 8 equal portions. Carefully place cut side down into your prepared pan and bake for approximately 40 minutes or until golden brown and cooked through. When cool you can opt to glaze or frost them if desired. For glaze mix 2 heaped tbsp powdered Sukrin with a little almond milk and drizzle over the rolls. It will set as it sits. For frosting add a bit of cream cheese to your glaze mixture and frost just before eating. These rolls are nice just with butter, and are nutritious enough for breakfast. You can even slice them lengthwise and toast under the grill! They keep for ages in the fridge - I just warm or toast before eating.
**Dairy-free/Paleo option: Substitute Ghee for butter and coconut yogurt for greek yogurt
Savoury option: Cheese rolls! Omit all sweeteners and cinnamon. Cover dough in grated mature cheddar and proceed as above.