Difference between revisions of "Eggs Benedict II"
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Latest revision as of 06:47, 14 July 2012
Ingredients
- 4 eggs (2.4 grams of carbs)
- Canadian Bacon
- Sauce
- 1/2 cup butter
- 3 beaten egg yolks (0.9 grams of carbs)
- 1 tbsp water
- 1 tbsp lemon juice (1.3 grams of carbs)
Procedures
- Lightly grease skillet.
- Fill skillet half way with water. Bring water to boiling.
- Reduce heat and simmer.
- Break eggs into cup and carefully slide one at a time into water. Allow space for each egg.
- Simmer for 5 minutes.
- Meanwhile, heat Canadian Bacon in skillet.
- Remove poached egg and serve with Canadian Bacon and Hollandaise Sauce.
- For sauce, combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly.
