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.