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Low-Carb Eggs Benedict

Low-Carb Eggs Benedict

Pan-seared portobello mushroom caps topped with Canadian bacon, poached eggs, and warm hollandaise sauce.

Active time
35 min
Total time
35 min
Servings
4
Difficulty
medium
Cuisine
American
Meal type
Breakfast
Diets
High Protein, Keto, Low Carb

Instructions

  1. Step 1

    Brush the mushroom caps with the olive oil and season them with 2 gr of the salt and the black pepper.

    Ingredients used: 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 4.0 piece Portobello Mushroom, 2.0 gr Salt

  2. Step 2

    Heat the skillet over medium heat. Cook the mushroom caps until tender and browned, turning once.

    Timer: 10 min (fixed)

    Cookware: skillet, tongs

  3. Step 3

    Cook the Canadian bacon in the same skillet over medium heat until hot and lightly browned on both sides. Set it aside with the mushrooms.

    Timer: 4 min (fixed)

    Ingredients used: 225.0 gr Canadian Bacon

    Cookware: skillet, tongs

  4. Step 4

    Melt the butter in the small saucepan over low heat and warm it to about 70°C without letting it brown. Remove it from the heat.

    Timer: 3 min (fixed)

    Ingredients used: 115.0 gr Unsalted Butter

    Cookware: small saucepan

  5. Step 5

    Bring 3 cm of water to a gentle simmer in the medium saucepan over low heat. In the heatproof bowl, whisk together the egg yolks, lemon juice, measured water, remaining 1 gr salt, and cayenne.

    Timer: 2 min (fixed)

    Ingredients used: 3.0 piece Egg Yolk, 0.25 gr Ground Cayenne Pepper, 15.0 ml Lemon Juice, 1.0 gr Salt, 15.0 ml Water

    Cookware: Heatproof Bowl, saucepan, whisk

  6. Step 6

    Set the bowl over the simmering water without letting its bottom touch the water. Whisk until slightly thickened, then remove the bowl from the heat and gradually whisk in the hot melted butter until the hollandaise is smooth.

    Timer: 5 min (fixed)

    Cookware: Heatproof Bowl, saucepan, whisk

  7. Step 7

    Fill the wide saucepan about 7 cm deep with water, add the vinegar, and bring it to a gentle simmer over low heat.

    Timer: 4 min (fixed)

    Ingredients used: 15.0 ml White Vinegar

    Cookware: wide saucepan

  8. Step 8

    Crack each egg into the small bowl and slip it into the simmering water, working in two batches. Poach until the whites are set and the yolks remain soft, then lift out and drain.

    Timer: 4 min (fixed)

    Ingredients used: 8.0 piece Egg

    Cookware: slotted spoon, small bowl, wide saucepan

  9. Step 9

    Place one mushroom cap on each serving plate and top each with Canadian bacon, two poached eggs, warm hollandaise, and chopped chives. Serve immediately.

    Ingredients used: 6.0 gr Chive

    Cookware: serving plate

Nutrition (Estimated)

Basis
serving
Calories
523.86 kcal
Protein
32.91 g
Carbohydrates
6.09 g
Fat
41.38 g
Fiber
1.2 g

Food safety

Caution: moderate

Use pasteurized eggs and yolks for pregnant people, young children, older adults, or anyone with reduced immunity. Alternatively, cook eggs until both whites and yolks reach 71°C. Serve hollandaise promptly and discard leftovers held at room temperature for more than 2 hours.

Risk factors

  • Soft-poached eggs may have runny yolks.
  • Hollandaise contains lightly heated egg yolks.
  • Cooked Canadian bacon and hollandaise should not remain at room temperature for extended periods.